Vegan "Chicken" Cacciatore Recipe

"Chicken" cacciatore was a menu suggestion for the Week Fourteen menu.  Here's my version of this traditional Italian dish.

Ingredients:

• 3 cups cubed seitan
• ½ cup white whole wheat flour
• ¼ tsp sea salt
• ¼ tsp + ½ tsp pepper
• ¼ cup olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 cups button mushrooms, coarsely chopped
• 2 14.5-oz. cans diced tomatoes
• 1 cup vegetable broth
• 1 6-oz. can tomato paste
• 2 tsp oregano
• 1 tsp garlic salt
• 1 bay leaf

Directions:

Combine the flour, salt, and ¼ tsp pepper in a bowl. Add the seitan pieces and stir until all pieces are coated. Heat oil in a large pot or Dutch oven and fry the seitan pieces until they are browned on all sides.

Add the onion, garlic, and bell pepper and sauté for three to five minutes. Add the mushrooms and sauté for another minute. Then add the tomatoes, vegetable broth, tomato paste, additional pepper, oregano, garlic salt, and bay leaf. Simmer on low for 30 minutes. Serve over cooked spaghetti.

Happy eating!