Garlic Pepper Seitan Recipe -
Garlic Pepper Seitan Recipe
  • READY IN 55 mins

Garlic Pepper Seitan

Recipe by  

"I just love seitan and there's only two other recipes for it on this site!! I thought I better add one of my recipes for others like me who love seitan and can't find any recipes for it. I use a lot of garlic, but it's not overwhelming at all. It had a very Asian smell and flavor to it which was not my initial intention, but it works great with noodles, stir fry's, over rice or with a side of mashed potatoes and green beans. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Heat olive oil in a skillet over medium-low heat. Add onions and garlic, and cook, stirring until lightly browned. Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors. Dissolve cornstarch in cold water, and stir into the skillet. Cook, stirring until thickened, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2005

This is delicious and easy. I've made it more than once. The only thing I do that isn't in the recipe is to leave some of the broth from the seitan package for the sauce. Yum!

Most Helpful Critical Review
Jun 12, 2006

This is an interesting recipe to say the least. While it does have ok flavor it does lack a certain aesthetic appeal. This was my first time using seitan and I wasn’t too happy w/ the results. Let’s just say the final results look the inside of a can of cat food. My meat-eating girlfriend wasn’t too happy when I cooked this although she said she liked it better than tofu. If you don’t mind seitan and have had it before then I suggest the recipe. If you haven’t had it before and looking to try something new I would avoid it.


25 Ratings

Jan 11, 2005

This was really quite good! Very easy - does not require a lot of fuss. I will definately make this again. Thank you for sharing.

Jun 04, 2009

Since the recipe did not say to drain the Seitan I did not. I believe this is the step the other commentors are missing. Also, as an experiment I threw in some cashews, and I liked the result.

Nov 08, 2006

Oh my goodness. This was just so fantastic. I made a big batch of homemade seitan earlier today so I was looking for a fabulous recipe for dinner tonight. This one caught my eye and I'm glad it did! I didn't have a pepper so I left that out. I was a little confused about the purpose of the cornstarch since there wasn't any liquid to thicken up, but I fixed that and made a gravy with some of the broth from the big pot of seitan and about a tablespoon of cornstarch. Brought it to a boil for a few seconds, then turned the temp down and simmered as instructed. I served it over baked potatoes with lots of veggies on the side. It was just the right amount of spicy, and the gravy made it taste like a nice, expensive, and fattening dish (but it wasn't expensive or fattening!). Yuuuummmmm.

Nov 17, 2011

Disclaimer: I am an omnivore, but my boyfriend is an herbivore. We thought this was quite good, like a beef stew. From our experience, it needs some vegetables like cut potatoes, carrots, and pearl onions. I had no green bell peppers, and I didn't want it to have the sweetness of red bell pepper. I made my own seitan (I've never seen it in stores), so I don't know how it's packaged. Based on what other reviewers mentioned about broth, I measured 1/8 cup soy sauce and added water to make 1 1/2 cups. This I added with the seitan.

Mar 30, 2009

I thought this recipe was delicious and so easy! The only change I made was to cut the olive oil in half because 1/4 cup seemed excessive and with the reduction I still found it to be absolutely delicious. I did the last part with the cornstarch but I didn't see the point as there was no liquid prior to adding the corn starch. Any insight?

May 25, 2006

This was delicious. It had a lot of spicy flavor, more than I would have guessed from the ingredients. (I did add more liquid to make a bit of extra sauce.) This immediately made our 'make again' list.


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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