Hungarian Seitan Paprikas
Serves 4
1 tablespoon olive oil
3 teaspoons toasted sesame seed oil, divided
1 large onion, diced
4 garlic cloves, minced
Sea salt and fresh ground black pepper
¼ cup unbleached all-purpose white flour
1 large Hungarian wax or bell pepper, diced
1 large ripe tomato, diced
1 tablespoon Hungarian paprika
2 cups vegetable broth
1 pound seitan cutlets (about 4)
¾ cups vegan sour cream
2 teaspoons nutritional yeast
1. Heat the olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Add the onion and garlic and stir and cook until the onion is golden, about 4 minutes. Season with salt and black pepper.
2. Stir in the flour and continue to cook, stirring frequently, until the flour smells toasted, about 3 more minutes.
3. Add the bell pepper and tomato. Stir and cook until the pepper softens, about 3 minutes. Stir in the paprika and the broth. Stir well to combine. Bring the sauce to a boil, reduce to a medium simmer, and cook until thickened, about 10 minutes.
4. Toss the seitan slices with the remaining teaspoon of sesame oil. Heat a grill pan over medium heat. Cook the seitan until grill marks appear, about 2 minutes per side. Remove to a work surface and coarsely chop the seitan. Add the seitan to the sauce and cook to heat through. Remove the pot from heat.
5. Stir in the sour cream and nutritional yeast, season to taste and serve over cooked rice, cooked pasta or with crusty bread.
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