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Seitan and Red Pepper Lettuce Bites

Seitan is not widely-used in kitchens, although it serves as a wonderful meat substitute. The product is made from wheat gluten, but includes many of the texture profiles you would find in traditional meat.
In this sense, the protein can be sauteed, or chopped up and used in soups or stews—it’s very versatile. And it’s a great way to add protein-heavy ingredients into a meatless dish.
The following recipe provides roughly sixteen, bite-sized lettuce wraps.

Ingredients

  • 1 Tbsp olive oil
  • 1 red onion (medium dice)
  • ½ red bell pepper (medium dice)
  • 2 cloves garlic (finely diced)
  • 16 oz 1 lb seitan protein, medium dice
  • 1 tsp Kosher salt
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes
  • 3 baby heads of Romaine lettuce (largest 16 leaves removed and kept whole)
  • 5 sprigs of fresh cilantro (for serving)
  • 1 lime (cut into wedges, for serving)

Instructions 

  • Heat the olive oil in a medium-sized sauté pan until the oil is hot, but before it is smoking.
  • Add the red onion, red bell pepper, and cook for five minutes while stirring.
  • Add the minced garlic, along with the diced seitan and Kosher salt.
  • Add the onion powder, oregano, and red pepper flakes, and continue to cook for an additional ten minutes, stirring consistently.
  • Prepare the individual baby Romaine lettuce leaves to hold the sauteed contents.
  • Gently place the cooked vegetables and seitan in the individual romaine lettuce leaves.
  • Garnish with some fresh cilantro, along with a few wedges of fresh lime.

Notes

These are best eaten fresh, and assembled right after the stir-fry components are done cooking.