SEITAN PAPRIKASH

SERVES 4 PORTIONS

1 cup (235 ml) water

1⁄4 cup (35 g) (1.2oz) raw cashews

1 1⁄2 cups (355 ml) vegetable broth, divided

1 tbsp (15 ml) apple cider vinegar

1 tbsp (15 ml) unsweetened plain vegan milk

1 1⁄2 tsp fresh lemon juice

Salt and pepper

1⁄3 cup plus 1 tbsp (50 g) (1.8oz) all-purpose flour

3 (each 4 ounces, or 113 g) Seitan cutlets or Tempeh (store bought), cut into quarters, or 12 Seitan nuggets

2 tbsp (30 ml) high heat neutral- flavoured oil

1 medium onion, cut into 1⁄2-inch (1.3 cm) thick slices

1 red bell pepper, cut into 1⁄4-inch (6 mm) thick slices

4 cloves garlic, minced

2 tbsp (14 g) (0.49oz) Hungarian paprika

1⁄2 tsp caraway seeds, optional

3 tbsp (48 g) (1.7oz) tomato paste

NUTRITIONAL VALUES

Calories: 386kcal
Fat: 13.7g (1.1g S.Fat)
Carbs: 63.6g
Protein: 11.7g
Sugar: 33.7g
Sodium: 256mg

METHOD

In a small saucepan, bring the water to a boil. Mix in the cashews. Reduce the heat to a low setting and continue to cook for 10 minutes. Transfer to a small high-powered blender with 1/4 cup (60 mL) broth, vinegar, milk, lemon juice, and a pinch of salt. Set aside after processing until completely smooth.

On a shallow plate, combine the flour with a pinch of salt and pepper. Dredge the seitan in the flour until completely covered. In a large skillet over medium-high heat, heat the oil. Cook (in batches) the seitan for 4 to 6 minutes, or until browned. Cook the second side for 3 to 5 minutes, or until browned. Take out and set aside.

Turn the heat down to medium. Scrape any bits from the bottom of the skillet before adding the onions. Cook for 4 to 6 minutes, or until the vegetables are softened. Cook for 3 to 4 minutes after adding the bell pepper. The pepper should still be crunchy. Cook and stir for 2 minutes after adding the garlic, paprika, and caraway seeds. Add the remaining 1 1/4 cup (295 mL) broth and tomato paste to the pot.

Bring to a boil, then reduce to a low heat and continue to cook for 10 to 12 minutes, or until thickened. Stir in the cashew mixture until well combined. Cook for 4 to 6 minutes, or until the seitan is heated through. Season with salt and pepper to taste. If desired, serve over pasta or a grain.