August 2, 2019
This is a Philly cheesesteak you could eat every night—and feel great the next day. We love a good bowl meal, and this checks all the boxes—protein packed, nutrient dense, minimal ingredients, easy to make, and dairy-free! You can also batch cook the ingredients and take a bowl to the office for a not-sad desk lunch. Big thanks to Steve Seighman, The Nut-Free Vegan, for the recipe!
2 tbsp oil, divided
½ red pepper, sliced
½ green pepper, sliced
½ yellow onion, sliced
½ cup mushrooms, sliced
½ package (8 oz.) seitan* (such as Upton’s Naturals Traditional Seitan), sliced thinly
1 tsp oregano
½ tsp paprika
2 slices vegan provolone**
2 tbsp water
1 cup cooked quinoa
1. Heat 1 tablespoon of oil in a skillet over medium heat. Add peppers and onion. Heat until they start to soften, about 5 minutes. Add mushrooms and cook for another 2 minutes. Set aside.
2. Clean pan and add second tablespoon of oil. Add seitan, oregano, and paprika. Cook, stirring frequently, until the seitan browns on both sides, about five minutes.
3. While seitan is cooking, add provolone slices and water to a saucepan and cook over low heat, stirring continuously, until it becomes saucy.
4. Place quinoa in a bowl and top with seitan and vegetables. Spoon cheese sauce on top and serve immediately.
Recipe reposted with permission of Steve Seighman of The Nut-Free Vegan and a Switch4Good team member. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!
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