Braised Seitan and Pepper Skillet
This is the kind of skillet dinner where I keep picking out the browned pieces of seitan before the plate even reaches the table.
Once they’ve soaked up that rich sauce with the sweet peppers and onions, they’re ridiculously hard to leave alone.
Seitan can be a bit disappointing when it’s barely seasoned and thrown into a dish at the last minute.
Here, I want the complete opposite. Give it a proper sear first, get those dark crispy edges going, then let it braise in the sauce until all that flavour works its way in.
The peppers and onions don’t need much fussing over. I leave them fairly chunky so there’s still some bite left by the time everything comes together.
Red and yellow peppers bring sweetness, while the green pepper has that slightly sharper flavour that stops the whole skillet from becoming too rich.
What I really like is how the seitan changes as it cooks. The outside stays browned and a little chewy, but it also drinks up some of the sauce.
You get those sticky, almost caramelised bits around the edges that are always the first ones I go for.
Serve it over rice, pile it into warm flatbread, or honestly, just eat it straight from the skillet. I’ve done all three.
Why You’ll Love This Recipe
- Ready in around 30 minutes.
- High in plant-based protein.
- Rich, savory and packed with flavor.
- One-pan meal with minimal cleanup.
- Great for meal prep.
- Easily customizable.
- Perfect served with rice, pasta or crusty bread.
Ingredients
For the Skillet
- 400g seitan, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce (or vegetarian alternative)
- 120ml vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
To Finish
- 100g grated mature cheddar or mozzarella
- Fresh parsley, chopped
Instructions
1. Brown the Seitan
Heat the olive oil in a large skillet over medium-high heat. Add the seitan and cook for 6 to 8 minutes, turning occasionally until deeply browned around the edges.
2. Cook the Vegetables
Add the onions and peppers to the skillet. Cook for about 6 minutes until softened and lightly caramelized. Stir in the garlic and cook for another minute.
3. Build the Sauce
Whisk together the soy sauce, Worcestershire sauce, vegetable stock, tomato paste and Dijon mustard. Pour the mixture into the skillet and stir well.
4. Simmer
Sprinkle in the smoked paprika, onion powder, black pepper and a pinch of salt. Let everything simmer for 5 to 7 minutes until the sauce reduces and coats the seitan.
5. Add the Cheese
Scatter the grated cheese over the top, cover the skillet with a lid for 2 to 3 minutes and let it melt into the hot vegetables and seitan.
6. Serve
Finish with chopped parsley and serve immediately while the cheese is still gooey.
Tips
- Brown the seitan well before adding the vegetables for the best texture.
- Don’t overcrowd the pan or the seitan will steam instead of caramelize.
- A mature cheddar gives the richest flavor, while mozzarella creates a stretchier finish.
- Add a splash of stock if the sauce reduces too quickly.
Easy Variations
Add Mushrooms
Sliced mushrooms add even more savory flavor.
Make It Spicier
Stir in chili flakes or sliced fresh chilies while the vegetables cook.
Add Greens
Spinach or kale wilts beautifully into the sauce during the final few minutes.
Change the Cheese
Try smoked cheddar, Monterey Jack, provolone or vegan cheese.
Serving Suggestions
- Fluffy jasmine rice
- Creamy mashed potatoes
- Buttered noodles
- Warm flatbread
- Garlic roasted potatoes
- Simple green salad
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of vegetable stock until warmed through.
Frequently Asked Questions
What is seitan?
Seitan is a plant-based protein made from wheat gluten. It has a firm, chewy texture that works especially well in stir fries, skillets and hearty dinners.
Can I make this vegan?
Yes. Simply use a vegan cheese and a vegetarian Worcestershire sauce.
Can I freeze it?
Yes. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
What other vegetables work well?
Broccoli, mushrooms, zucchini, carrots and sugar snap peas all make excellent additions.
Can I make it ahead?
Absolutely. The flavors deepen as it sits, making it an excellent meal prep option for lunches and quick dinners later in the week.
