► Makes 4 Servings

1 cup (235 ml) water

¼ cup (35 g) raw cashews

1½ cups (355 ml) vegetable broth, divided

1 tablespoon (15 ml) apple cider vinegar

1 tablespoon (15 ml) unsweetened plain vegan milk

1½ teaspoons fresh lemon juice

Salt and pepper

⅓ cup plus 1 tablespoon (50 g) all-purpose flour

3 (each 4 ounces, or 113 g) Seitan cutlets or Tempeh (store-bought), cut into quarters, or 12 Seitan nuggets

2 tablespoons (30 ml) high heat neutral-flavoured oil

1 medium onion, cut into ½-inch (1.3 cm) thick slices

1 red bell pepper, cut into ¼-inch (6 mm) thick slices

4 cloves garlic, minced

2 tablespoons (14 g) Hungarian paprika

½ teaspoon caraway seeds, optional

3 tablespoons (48 g) tomato paste

 

Bring the water to a boil in a small saucepan. Add the cashews. Reduce the heat to a simmer and cook for 10 minutes. Drain and transfer to a small high-powered blender and add ¼ cup (60 ml) of broth, vinegar, milk, lemon juice, and a pinch of salt.

 

Process until completely smooth and set aside.

 

Combine the flour with a pinch of salt and pepper on a shallow plate. Dredge the seitan in the flour to cover completely. Heat the oil in a large skillet over medium-high heat. Cook the seitan (in batches) for 4 to 6 minutes, until browned. Turnover and cook the second side for 3 to 5 minutes until also browned. Remove and set aside.

 

Reduce the heat to medium. Add the onions to the same skillet, scraping any bits from the bottom. Cook for 4 to 6 minutes until softened. Add the bell pepper and cook for 3 to 4 minutes. The pepper should still have some crunch. Add the garlic, paprika, and caraway seeds, and cook and stir for 2 minutes. Add the remaining 1¼ cups (295 ml) broth, and tomato paste.

 

Bring to a boil, then reduce the heat to a simmer for 10 to 12 minutes, or until thickened. Add the cashew mixture, stirring to combine. Add the seitan pieces and simmer for 4 to 6 minutes until heated throughout. Taste and adjust the seasonings. Serve over pasta or grain, if desired.