Seitan Skillet with Peppers & Onions
2 tbsp olive oil, divided
1 large onion, chopped
1 red bell pepper, chopped
8 ozs seitan, sliced thin
1 tbsp ketchup
1 tbsp soy sauce
½ tsp cumin
1/2 tsp garlic powder
1 tsp champagne vinegar (other vinegar would be fine)
Handful of baby spinach (optional)
Heat 1 tablespoon olive oil in a skillet on medium heat. Add the onion, cook for five minutes until it begins to soften. Add the bell pepper to the skillet and cook for another 5 minutes.
While the onions and pepper cook, make the sauce in a small bowl. Combine the ketchup, soy sauce, cumin, garlic powder, the remaining tablespoon olive oil and champagne vinegar. Whisk together and set aside.
After the bell pepper has cooked for 5 minutes, add the seitan to the skillet. Add the sauce, and stir so that the seitan, onions and peppers are well combined. Cook for 5 minutes, stirring occasionally, followed by the spinach, if using. The dish is ready to serve after 5 minutes of cooking everything together.