|Chopped onions||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced / pressed|
|Olive oil||2 Tablespoon|
|Green bell pepper||1⁄2 Medium|
|Seitan||1⁄2 Pound (Wheat Gluten)|
|Chili powder||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Soy sauce||1 Teaspoon|
|Tabasco/Hot pepper sauce||1 Teaspoon (Or To Taste)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Salt/Soy sauce||To Taste|
Saute the onions and garlic in the oil for about 4 minutes, until softened.
Chop the pepper and add it to the pan.
Coarsely grate or finely chop the seitan.
Mix it into the vegetables along with the chili powder, oregano, basil, soy sauce, and Tabasco.
Saute for a minute, stirring constandy to prevent sticking.
Stir in the tomatoes, reduce the heat, and simmer, uncovered, for about 5 minutes.
Mexican Seitan should be moist but not too juicy.
Add salt or soy sauce to taste, and serve.