A Veggie Ropa Vieja
Ingredients
one batch of homemade seitan, or 2 8-ounce packages of seitan
3 tablespoons olive oil
2 green bell peppers, sliced
1 red bell pepper, sliced
2 yellow onions, sliced
2 heads of garlic, roasted (see recipe)
1 tablespoon cumin
1 tablespoon oregano
1-1/2 teaspoon cayenne
1/2 teaspoon coriander
dash of turmeric
dash of cinnamon
28-ounce can plus 15-ounce can chopped tomatoes
2 cups dry red wine (Chilean wines work well)
3 bay leaves
Directions
Chop seitan into bite-size pieces; set aside.
To roast garlic, preheat oven to 375 degrees. Chop the ends off the garlic and drizzle with olive oil. Wrap the heads in foil and bake for 40-45 min. until soft and fragrant. Once cooled, pop out cloves and mash into a paste. Set aside.
In a large stockpot, heat olive oil over medium heat. Add onions, peppers and cook about 15 min. until browned and softened. Add garlic, spices (except bay leaves) and stir for 1-2 min.
Add seitan, tomatoes, wine and bay leaves and bring to boil. Turn down heat to medium-low and simmer, partially covered, for 45 min. Add more liquid as needed to maintain desired consistency. Serve over rice.