INGREDIENTS
2 8z packages of Seitan
2 bell peppers diced
1 onion diced
3-4 cloves garlic minced
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp tsp paprika
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 tbsp Worcestershire sauce
one 14.5 ounce can diced fire roasted tomatoes
one 14.5 ounce can crushed tomatoes
4 cups low sodium, oil free veggie broth
1 cup white rice
INSTRUCTIONS (to make it like a rice dish as show in video)
In a large sauce pot set to medium heat, add a few TBSPs of broth and cook Seitan, onions, bell peppers, and seasonings until veggies are soft, about 4-5 mins. Add minced garlic, stir and cook for two additional minutes.
Add diced tomatoes, crushed tomatoes, Worcestershire sauce, veggie broth, and rice. Stir.
Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.
Ladle soup into individual bowls and enjoy.
INSTRUCTIONS (to make it a soup which is NOT shown in video)
Change the broth in the recipe to 6 cups and change the rice in the recipe to 1/2 cup.
INSTRUCTIONS for Instant Pot (NOT shown in video)
Set the IP to sauté mode and add a few tablespoons of broth. Once the broth starts to steam, add Seitan, onions, bell peppers, and seasonings and sauté until veggies are soft, about 4-5 mins. Add broth as needed so it doesn't stick or burn. Add minced garlic, stir and cook for two additional minutes.
Turn off IP. Add the rest of the ingredients and stir, Put the top on, set valve to sealing position, set the IP to manual, high pressure and cook for 6 minutes if using white rice, or 22 mins if using brown rice. Let pressure release naturally for 10 mins and then do a quick release for any pressure that is left after that.
Ladle soup into individual bowls and enjoy
Link to YouTube video:
