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–+ servings
An overhead image of a round white bowl, which has been filled with a colorful arrangement of rice, vegetables, spiced seitan, and curly green kale.
4.88 from 8 votes

Spicy Seitan Sofrito Bowls

Author - Gena Hamshaw
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings

Ingredients

For the Spanish-inspired rice:

  • 1 tablespoon olive oil
  • 1 small or 1/2 large white or yellow onion, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 2 carrots, peeled and diced
  • 1 cup cauliflower, chopped into small florets and pieces
  • 1 cup long-grain brown rice, rinsed (180g)
  • 3/4 cup crushed tomatoes (this is half of a 14-ounce can crushed tomatoes; you'll use the other half in the sofrito, below)
  • 3/4 teaspoon smoked paprika
  • 1 generous pinch crushed red pepper flakes
  • 2 cups water

For the seitan sofrito:

  • 1 tablespoon + 2 teaspoons olive oil
  • 8 ounces seitan strips or pieces (225g)
  • 1/2 large white or yellow onion, roughly chopped
  • 1/2 red bell pepper, seeded and roughly chopped
  • 1/2 green bell pepper, seeded and roughly chopped
  • 3/4 cup crushed tomatoes (half of a 14-ounce can crushed tomatoes; the other half is used in the rice, above)
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine salt
  • pinch cayenne pepper (optional)

For the massaged kale:

  • 1 large bunch curly kale, stemmed and chopped
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons lemon or lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon fine salt
  • freshly ground black pepper to taste

Instructions

  • First, make the rice. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook the onions for 5 minutes, or until they're soft and clear, stirring frequently. Add the peppers, carrot, and cauliflower. Cook the vegetables, stirring occasionally, for another 4-5 minutes, or until the cauliflower is just tender. Add the rice, tomatoes, smoked paprika, salt, crushed red pepper, and water. Bring the mixture to a boil. Reduce the heat to low and cover the rice. Simmer for 35-45 minutes, or until the rice is tender and has absorbed all of the liquid. Remove the rice from heat and adjust salt and pepper to taste.
  • While the rice cooks, make the seitan sofrito. Place the garlic, onion, and peppers into the bowl of a food processor fitted with the S blade and pulse until everything is finely chopped. (Alternately, finely chop by hand.)
  • Heat two teaspoons oil in a large skillet over medium high heat. Add the seitan strips and cook, stirring, until they're lightly browned. Remove the seitan strips from the skillet and set them aside.
  • Add another tablespoon olive oil to the skillet. Add the chopped garlic, onion, and pepper mixture, along with the crushed tomatoes, tomato paste, thyme, and cayenne. Wait until the mixture is bubbly, then simmer it for 10 minutes, covered, or until it has thickened up (it should be the texture of a chunky tomato sauce). Stir in the seitan strips.
  • To make the kale, place all ingredients in a large mixing bowl. Massage the kale with your hands until it's tender—use pressure! Give the greens some love. Taste, then adjust salt and pepper to taste
  • To assemble the bowls, divide the rice, seitan, and kale evenly into four bowls. Serve with any toppings you like: pepitas, chopped cilantro or parsley, or chopped green onions are all great. Enjoy.

Notes

Leftover rice and seitan will keep for up to 3 days in an airtight container in the fridge.