Recipe 12: Portobello-Seitan Hash

Recipe 12:
Portobello-Seitan Hash


2 Tbs olive oil
1.5 cups finely chopped onion (1 large onion)
3/4 cup diced red bell pepper (1 small red pepper)
2 cloves garlic, minced
2 tsp. chili powder
1.5 tsp ground cumin
1 14 oz can diced tomatoes with green chiles (if you can’t find tomatoes with chiles, add a seeded, finely chopped jalapeno)
8 oz seitan, cubed (available at whole foods and some Ralph’s nowadays: gluten cubes)
2 medium sized Portobello mushroom caps
1/4 cup diced green olives
2 tbs chopped cilantro

1. Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and salt to taste. Cook over medium-low heat, stirring often—8 minutes or until onion is softened. Add garlic, chili powder and cumin, and cook, stirring often, 2 minutes more. Stir in tomatoes with juice. Increase heat, and bring mixture to a boil. Reduce heat, and simmer 5 minutes, or until liquid is reduced by half.

2. Meanwhile, combine seitan and mushrooms in food processor, and process until coarsely chopped. Add to tomato mixture, and cook, stirring occasionally, about 15 minutes, or until mushrooms are tender and mixture is fairly dry.

3. Stir in olives and cilantro, and cook, stirring often, 1 minute. Remove from heat, and season to taste with salt and pepper. Serve over Roasted Potato Fans (See recipe 11).

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