Summer Seitan Sauté with Cilantro & Lime

I was a little skeptical before making this recipe. First off, will it be hearty enough to fill the bellies of meat eaters? Secondly, where's all the spices i usually enjoy with vegan meals? I am happy to report it will fill bellies and bring smiles to all who eat. And don't add any extra spices or herbs- doesn't need it! The flavors are amazing as is. this recipe made me feel like a vegan chef!

I found this recipe on the PPK website. Isa Chandra Moskowitz, yr a genius!

2 tablespoons olive oil, divided
1 medium red onion, in thinly sliced half moons
1 jalapeno, thinly sliced (seeds removed if you want less heat)
8 oz seitan, thinly sliced
1 cup fresh corn kernels, from 2 ears of corn
8 oz cremini mushrooms, sliced into thin strips
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
3 tablespoons fresh lime juice

Preheat a large, heavy bottomed pan over medium-high heat (cast iron, as always, is ideal.) Saute onion and jalapeno in two teaspoons oil and a pinch of salt, until translucent, 3 to 5 minutes.

Add the seitan and corn, and an additional tablespoon of oil and cook for about 5 minutes, until seitan is lightly browned, stirring often.

Add the mushrooms, cilantro, salt and pepper and cook for about 5 minutes.

Push everything to one side of the pan so that you have space to quickly saute the garlic. Put the remaining teaspoon of olive oil in the pan and toss in the garlic, stirring as it sizzles, for about 15 seconds. Then mix everything together and add the lime as well.

Taste for salt and seasonings, and serve over rice, with a nice scoop of guac. Garnish with fresh cilantro, if desired.

The Post Punk Kitchen