Seitan Pepper Steak

Description

 * Ron Pickarski's Friendly Fo

Ingredients

 * 1⅓ oz (1 package) dried, sliced shiitake mushrooms (or 1 to 1½ cups regular mushrooms)
 * 2 cups water
 * 3 tbsp tamari
 * 2 cups flaked seitan
 * 1 cup diced onions
 * ½ cup diced red bell peppers
 * 2 tbsp sesame oil (to sauté use appropriate replacement)
 * 2 tbsp minced garlic
 * 2 tbsp chopped basil
 * ½ cup diced green bell peppers
 * ¼ cup sherry
 * 2 cups water
 * 3 tbsp barley miso or other dark miso
 * 2 tbsp tomato paste (tomato is never just 'optional' MC)
 * 1 tbsp tamari
 * ¼ cup arrowroot, dissolved in ¼ cup water.

Directions

 * 1) If you are using the shiitake mushrooms, place them in a bowl and cover them with hot water. Soak until soft (about 30 minutes).
 * 2) Then place the soaked mushrooms in a pot with 2 cups of water (use the soaking liquid) and 3 tablespoons tamari.
 * 3) Simmer, uncovered, for 30 minutes, and set aside.
 * 4) Sauté the seitan, mushrooms, onions, and red bell peppers in the oil (I guess that would be water here, MC) along with the garlic and basil.
 * 5) When the vegetables are tender (half cooked), add the green bell peppers, sherry, and 1¾ cups water.
 * 6) Mix the miso and ¼ cup water, along with the tomato paste and the tablespoon of tamari, if you wish.
 * 7) Add to the sautéed vegetables.
 * 8) Add the dissolved arrowroot and continue to simmer, while stirring constantly, until the sauce has thickened.
 * 9) Serve the seitan pepper steak with noodles, rice, or mashed potatoes.