By Glenn McCarthy Entrees
October 26, 2015
Try this recipe even if you think you don’t like okra.
1 onion, chopped
2 cloves garlic minced (I uses 3 cloves)
1 red or green bell pepper, chopped
1/3 cup tamari or soy sauce (I uses Braggs)
28 oz. can peeled whole tomatoes with juice
16 oz. package chicken style seitan, slightly thawed if frozen, cut into bite size pieces
12 oz. package frozen okra (or try dill pickled okra for a tangy change of pace)
cooked brown or white basmati rice
hot sauce (optional)
Sauté the onion and green pepper over medium heat in a little oil, broth, wine or water. until the onion is transparent.
Add the garlic and cook another minute.
tir in the tamari and tomatoes, breaking the tomatoes apart with your hands. Bring the mixture to a boil.
Add the seitan pieces and frozen okra.
Cover and simmer for about 25 minutes.
Stir and simmer uncovered for an additional 10 minutes.
Eat as a thick stew or serve over cooked rice and pass the hot sauce!