Seitan with chimichurri and vegetables

Ingredients

For 2 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 225 g seitan, thinly sliced
• 1 tsp vegetable oil
• 1 onion, sliced
• 3 poblano or Anaheim peppers, deseeded and sliced
• 2 portobello mushrooms, sliced
• ½ tsp salt, or to taste, for the vegetables
• 1 bunch parsley without thick stalks, about 2 cups
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp white wine vinegar
• 1 red chilli, deseeded and chopped, or 1 tsp chilli flakes
• 1 tbsp fresh oregano
• 2 garlic cloves, chopped
• ½ tsp black pepper
• ½ tsp salt for the chimichurri, or to taste

Step-by-step method

1. Make the chimichurri by finely chopping the parsley, garlic, oregano and chilli by hand or with short pulses in a food processor.
2. Mix the chopped ingredients with the olive oil, lime juice, vinegar, pepper and sauce salt. Keep the dressing slightly coarse rather than blending it into a purée.
3. Heat the vegetable oil in a wide frying pan over medium-high heat. Cook the onion for about 5 minutes until softened and lightly coloured.
4. Add the peppers, portobello mushrooms, seitan and vegetable salt. Sauté for about 10 minutes, stirring, until the mushrooms release their moisture and the seitan browns.
5. Lower the heat and fold the chimichurri through the seitan and vegetables. Stir just enough to distribute it, then remove from the heat.
6. Divide between two people, with rice or vegan bread alongside if desired. For sauce on the side, reserve some before mixing it into the pan.