Spicy Seitan Sofrito Bowls

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ large or 75g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Carrots

  Raw

  2 medium or 122g

• Green beans

  Snap beans, raw

  1 cup, pieces or 100g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Tomatoes

  Crushed, canned

  ¾ cup or 180g

• Paprika

  Spices

  ¾ tsp or 2g

• Red bell pepper

  Sweet, raw

  0.02 cup, chopped or 3g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Olive oil

  Salad or cooking

  1 ⅔ tbsp or 22g

• Seitan

  Strips - WestSoy

  16 oz or 454g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  ½ large or 75g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Tomatoes

  Crushed, canned

  ¾ cup or 180g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Salt

  Table

  ¼ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Kale

  Scotch, raw

  4 cup, chopped or 268g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

Directions

1. First, make the rice. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook the onions for 5 minutes, or until they're soft and clear, stirring frequently. Add the peppers, carrot, cauliflower, and green beans. Cook the vegetables, stirring occasionally, for another 4-5 minutes, or until the cauliflower is just tender. Add the rice, tomatoes, smoked paprika, salt, crushed red pepper, and water or broth. Bring the mixture to a boil. Reduce the heat to low and cover the rice. Simmer for 35-45 minutes, or until the rice is tender and has absorbed all of the liquid. Remove the rice from heat and adjust seasonings to taste. **Alternatively you can cook in the instant pot by sauteing everything and then once rice is added, changing setting to high pressure cook for 15 minutes and placing lid on and seal closed. then quick release after natural releasing for 5 minutes.
2. While the rice cooks, make the seitan sofrito. Place the garlic, onion, and peppers into the bowl of a food processor fitted with the S blade and pulse until everything is finely chopped. (Alternately, finely chop by hand.)
3. Heat two tsp oil in a large skillet over medium high heat. Add the seitan strips and cook, stirring, until they're lightly browned. Remove the seitan strips from the skillet.
4. Add another tablespoon olive oil to the skillet. Add the chopped garlic, onion, and pepper mixture, along with the crushed tomatoes, tomato paste, thyme, and cayenne. Wait until the mixture is bubbly, then simmer it for 10 minutes, covered, or until it has thickened up (it should be the texture of a chunky tomato sauce). Stir in the seitan strips.
5. To make the kale, place all ingredients in a large mixing bowl. Massage the kale with our hands until it's tender, then season to taste.
6. To assemble the bowls, divide the rice, seitan, and kale evenly into four bowls. Serve with any toppings you like: hot sauce, chopped cilantro or parsley, or chopped green onions are all great!
7. Recipe by: Gena Hamshaw (source: https://www.thefullhelping.com/spicy-seitan-sofrito-bowls/)