HARISSA SEITAN AND GREEN BEANS
SERVES 4 PORTIONS
1 tbsp (15 ml) high heat neutral- flavoured oil
8 ounces (227 g) (8oz) Seitan or Tempeh (store bought), cut into 1⁄2-inch (1.3 cm) strips
2 handfuls green beans, trimmed, cut into bite-size pieces
1⁄2 of a red bell pepper, cut into thin strips
1 leek, white part only, cut in half, sliced into half-rounds
1⁄3 cup (80 ml) dry red wine, or vegetable broth
1 1⁄2 tbsp (24 g) (0.85oz) harissa paste, or to taste
3 tbsp (48 g) (1.7oz) tomato paste
1 cup (235 ml) vegetable broth
2 cloves garlic, minced
Juice from 1⁄2 lemon
Salt and pepper
NUTRITIONAL VALUES
Calories: 379kcal
Fat: 0g (0g S.Fat)
Carbs: 92.3g
Protein: 4.6g
Sugar: 76.7g
Sodium: 55mg
METHOD
In a large skillet over medium-high heat, heat the oil. Cook for 4 to 6 minutes, stirring occasionally, until the seitan is browned. Cook for 3 minutes, or until the green beans are bright green.
Cook, stirring constantly, for 2 minutes, or until the bell pepper and leek are tender but not soft. Scrape any bits from the bottom of the skillet before adding the 1/3 cup (75 ml) wine or broth. Turn the heat down to medium- low.
Combine the harissa paste, tomato paste, broth, garlic, and lemon juice in a mixing bowl. Toss the seitan and vegetables in the sauce to coat. Cook, stirring occasionally, for 10 minutes. Season with salt and pepper to taste.
Cook, stirring constantly, for 2 minutes, or until the bell pepper and leek are tender but not soft. Scrape any bits from the bottom of the skillet before adding the 1/3 cup (75 ml) wine or broth. Turn the heat down to medium- low.
Combine the harissa paste, tomato paste, broth, garlic, and lemon juice in a mixing bowl. Toss the seitan and vegetables in the sauce to coat. Cook, stirring occasionally, for 10 minutes. Season with salt and pepper to taste.
