Turn that frown upside down with this superfast, super-flavorful dinner. It’s so easy, and so good! We like to serve this over couscous, either regular whole wheat or Israeli.
- Yield: 4 Servings
- 1 tablespoon (15 ml) high heat neutral-flavored oil
- 8 ounces (227 g) Quit-the-Cluck Seitan, cut into ½-inch (1.3 cm) strips
- 2 handfuls green beans, trimmed, cut into bite-size pieces
- ½ of a red bell pepper, cut into thin strips
- 1 leek, white part only, cut in half, sliced into half-rounds
- ⅓ cup (80 ml) dry red wine, or vegetable broth
- 1½ tablespoons (24 g) harissa paste, or to taste
- 3 tablespoons (48 g) tomato paste
- 1 cup (235 ml) vegetable broth
- 2 cloves garlic, minced
- ½ lemon juice
- Salt and pepper
How to Make It
- Heat the oil in a large skillet over medium-high heat. Cook the seitan for 4 to 6 minutes, stirring occasionally, until browned. Add the green beans and cook for 3 minutes until bright green. Add the bell pepper and leek, and cook, stirring, for 2 minutes, until tender but not soft.
- Add the ⅓ cup (75 ml) wine or broth to the skillet, scraping any bits from the bottom. Reduce the heat to medium-low. Add the harissa paste, tomato paste, broth, garlic, and lemon juice. Stir to coat the seitan and vegetables. Cook for 10 minutes, stirring occasionally. Season to taste with salt and pepper.