- Ron Pickarski's Friendly Fo
- 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.
- If you are using the shiitake mushrooms, place them in a bowl and cover them with hot water. Soak until soft (about 30 minutes).
- Then place the soaked mushrooms in a pot with 2 cups of water (use the soaking liquid) and 3 tablespoons tamari.
- Simmer, uncovered, for 30 minutes, and set aside.
- 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.
- When the vegetables are tender (half cooked), add the green bell peppers, sherry, and 1¾ cups water.
- Mix the miso and ¼ cup water, along with the tomato paste and the tablespoon of tamari, if you wish.
- Add to the sautéed vegetables.
- Add the dissolved arrowroot and continue to simmer, while stirring constantly, until the sauce has thickened.
- Serve the seitan pepper steak with noodles, rice, or mashed potatoes.
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