1/2 large white onion, coarsely chopped
2 cloves garlic, crushed
1 1/2 tbsp. fresh ginger, chopped
3 tbsp. fresh lime juice
3 tbsp. soy sauce
2 tbsp. olive oil
2 tbsp. pure maple syrup
1 tbsp. dried thyme
1 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 tsp. cayenne
1 tsp. ground or freshly grated nutmeg
2 cups seitan, cut into thick strips
2 tsp. olive oil
1 onion, thickly sliced (about 1 cup)
1 green bell pepper, seeded and thickly sliced
1. Prepare the marinade by pureeing all of the ingredients in a blender or food processor until relatively smooth (it's ok for it to be a little chunky, and don't be alarmed with how gross it will look...).
2. Place the seitan in a shallow bowl and pour the marinade over it. Mix to coat. Cover and let marinade for an hour.
3. In a large skillet, saute the onions and peppers in olive oil over medium-high heat for 5-7 minutes, until the onions start to brown. Remove the seitan from the marinade and reserve the liquid. Saute for 10 minutes, until the seitan has browned to your liking. Add the remaining marinade and cook for about 2 minutes to heat the sauce through.
As I mentioned before, I served this with Coconut Rice (also a recipe from Vegan with a Vengeance) and sauteed spinach. I did this because it's what Isa suggested! Ladle a little extra sauce over each survey and enjoy this super flavorful dish!