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HARISSA SEITAN AND GREEN BEANS

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.
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