Philly Pepper"steak"

my rating for this recipe: ★★★★★

this was absolutely delicious, and we have decided to add it into our dinner rotation. this is definitely a meal that even meat-eaters would really enjoy.

ingredients:

for simple deglaze:

⅓ cup water

⅙ cup soy sauce

1 clove garlic, minced

¼ tsp grated ginger

for pepper"steak":

¼ cup + 2 tbsp olive oil

3 peeled shallots, thinly sliced

1 lb seitan, sliced

1 cup sliced red bell pepper

1 cup sliced green bell pepper (i used an orange one)

1 cup sliced mushrooms

¼ tsp sea salt

italian or hoagie rolls (we used sliced italian bread)

4 tbsp balsamic vinaigrette

nondairy cheeze (optional...see previous recipe)

shredded romaine lettuce (also optional...we forgot it!)

directions:

heat ¼ cup oil in a skillet and saute shallots until transparent; then add seitan slices and saute until lightly browned, about 2-3 minutes. add simple deglaze and stir. let simmer until most of the liquid is reduced.

in another skillet, heat 2 tbsp oil and saute bell peppers until lightly browned then add mushrooms and salt, and saute another 2-3 mins.

on the inside of bread/rolls, drizzle with 1 tbsp balsamic vinaigrette. portion one-quarter of each the seitan and bell pepper mixture onto each sandwich, then top with the nondairy cheeze and lettuce.

source: the native foods restaurant cookbook