Summer Seitan Saute With Cilantro & Lime
Time: 30 minutes
2 tablespoons olive oil, divided
1 medium red onion, in thinly sliced half moons
1 jalapeno, thinly sliced (seeds removed if you want less heat)
8 oz seitan, thinly sliced
1 cup fresh corn kernels, from 2 ears of corn
8 oz cremini mushrooms, sliced into thin strips
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
3 tablespoons fresh lime juice
Preheat a large, heavy bottomed pan over medium-high heat (cast iron, as always, is ideal.) Sauté onion and jalapeno in two teaspoons oil and a pinch of salt, until translucent, 3 to 5 minutes.
Add the seitan and corn, and an additional tablespoon of oil and cook for about 5 minutes, until seitan is lightly browned, stirring often.
Add the mushrooms, cilantro, salt, and pepper and cook for about 5 minutes.
Push everything to one side of the pan so that you have space to quickly sauté the garlic. Put the remaining teaspoon of olive oil in the pan and toss in the garlic, stirring as it sizzles, for about 15 seconds. Then mix everything together and add the lime as well.
Taste for salt and seasonings, and serve over rice, with a nice scoop of guac. Garnish with fresh cilantro, if desired.