► Makes 4 Servings
1 tablespoon (15 ml) high heat neutralflavoured oil
8 ounces (227 g) Seitan or Tempeh
(store bought), cut into ½-inch (1.3 cm) strips
2 handfuls green beans, trimmed, cut into bite-size pieces
½ of a red bell pepper, cut into thin strips
1 leek, white part only, cut in half, sliced into half-rounds
⅓ cup (80 ml) dry red wine, or vegetable broth
1½ tablespoons (24 g) harissa paste, or to taste
3 tablespoons (48 g) tomato paste
1 cup (235 ml) vegetable broth
2 cloves garlic, minced
Juice from ½ lemon
Salt and pepper
Heat the oil in a large skillet over medium-high heat. Cook the seitan for 4 to 6 minutes, stirring occasionally, until browned.
Add the green beans and cook for 3 minutes until bright green.
Add the bell pepper and leek, and cook, stirring, for 2 minutes, until tender but not soft. Add the ⅓ cup (75 ml) wine or broth to the skillet, scraping any bits from the bottom. Reduce the heat to medium-low.
Add the harissa paste, tomato paste, broth, garlic, and lemon juice. Stir to coat the seitan and vegetables. Cook for 10 minutes, stirring occasionally. Season to taste with salt and pepper.