Spicy Seitan Sofrito Bowls

thefullhelping.com

Pink.Plant.Power.

subheading: FOR THE SPANISH RICE:

1 tablespoon OLIVE OIL

½ large white or yellow onion diced

½ red bell pepper diced

½ green bell pepper diced

2 carrots peeled and diced

1 cup green beans cut into 1-inch pieces

1 cup cauliflower chopped into small florets and pieces

1 cup uncooked brown basmati rice rinsed

¾ cup crushed tomatoes half of a 14-ounce can crushed tomatoes; you'll use the other half in the sofrito, below

¾ teaspoon smoked paprika

Generous dash crushed red pepper optional

2 cups water or low sodium vegetable broth

subheading: FOR THE SEITAN SOFRITO:

1 tablespoon + 2 teaspoons olive oil

16 ounces seitan strips substitute 16 ounces cubed tofu or tempeh if you're allergic to wheat or gluten

4 cloves garlic peeled

½ large white or yellow onion roughly chopped

½ red bell pepper

½ green bell pepper

¾ cup crushed tomatoes ½ 14-ounce can crushed tomatoes

4 tablespoons tomato paste

1 teaspoon crushed thyme

¼ teaspoon salt

Dash cayenne pepper optional

subheading: FOR THE MASSAGED KALE:

6 cups finely chopped kale leaves

½ tablespoon OLIVE OIL

2 tablespoons lime juice

Pinch salt and dash pepper

½ Hass avocado

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