Seitan Breakfast Scramble

Tired of the same old breakfast food? Looking for protein without using eggs or tofu? I think you’ll like this recipe. Seitan is a devilishly wonderful alternative to tofu. Try this easy, palate-pleasing and colorful breakfast once and you’ll be serving it to your vegan friends next time they come for an overnight stay. To spice it up, substitute a poblano chili for the bell pepper. To make your own seitan see my recipe for gluten cutlets.

Ingredients:

2 tablespoon olive oil

1  8-ounce package seitan (diced)

1 tablespoon Tamari

½ red onion (chopped)

1 green bell pepper (chopped)

1 small carrot (shredded)

Fresh ground black pepper (to taste)

4 ounces mushrooms (scrubbed, stems removed, quartered)

Directions:

Preparing all of the ingredients ahead of time (dice, chop, shred) will make this easy to assemble.

Using a large frying pan, heat olive oil on medium high. Add seitan and Tamari.  Cook for about 5 minutes, or until seitan starts to brown. Add onions and cook for 3 to 4 minutes more. Reduce heat to medium and add bell pepper, shredded carrots, and fresh pepper. Cook for 2 minutes. Add mushrooms, cover and cook 2 to 3 minutes more or until mushrooms are done.

Serve as is or over potatoes for a rib-sticking and nutritious breakfast.