Skillet Seitan and Bulgur with Fennel & Olives
Author -Yields: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow or Spanish onion chopped
- 1 bulb fennel thinly sliced
- 4 cloves garlic very thinly sliced
- 8 ounces seitan cut into bite sized pieces (you can substitute 8 ounces chick'n style soy curls or another vegan chick'n of choice)
- 3/4 cup white wine
- 1/2 cup dry bulgur wheat substitute quinoa
- 1 cup green beans cut into 1-inch pieces
- 1/2 cup chamomile or manzanilla, olives, chopped (substitute another green olive of choice)
- 1/4 teaspoon salt more as needed; adjust based on how salty your seitan and olives are
- 1/2 teaspoon sweet paprika
- 2 tablespoons fresh chopped rosemary
- 2 cups water
- 1/2 cup chopped parsley leaves
- Freshly ground black pepper to taste
- Sherry vinegar to taste
Instructions
- Heat the oil in a large, deep skillet (one with a lid) over medium heat. Add the onion and fennel. Cook for five minutes, stirring now and then, or until the vegetables are soft. Add the garlic and cook for one more minute, stirring constantly. Add the seitan to the skillet, then add the white wine. Raise the heat to medium high and cook everything, stirring frequently, for another 4-5 minutes, or until the wine has mostly evaporated.
- Add the bulgur, green beans, olives, salt, paprika, rosemary, and water to the skillet. Bring the water to a boil, then reduce the heat to low. Cover the skillet and simmer for 15 minutes.
- Check to be sure the bulgur is tender. If it's still a little firm, give it another 3-5 minutes. Stir in the parsley, pepper, and a nice splash of sherry vinegar. Adjust salt as needed, then serve.