Seitan Pepper Steak or Tofu Pepper Steak
Source: "Friendly Foods" by Brother Ron Pickarski.
Servings: 6

1 pkg shiitake mushrooms, dried*
2 cups hot water
3 tbsp tamari
2 cups seitan (flaked or angle-cut)**
1 cup onions, diced
1/2 cup red bell peppers, diced
2 tbsp sesame oil
2 tbsp garlic, minced
2 tbsp basil, fresh, chopped
1/2 cup green bell pepper, diced
1/4 cup sherry
2 cups water
3 tbsp barley miso (or dark miso)
2 tbsp tomato paste
1 tbsp tamari
1/4 cup arrowroot, dissolved in 1/4 cup water

* You can also use 1 to 1 1/2 cups regular mushrooms, sliced. If using regular mushrooms, omit 2 cups hot water and 3 tbsp tamari.

Place shittake mushrooms in a bowl and cover them with hot water. Soak until soft (about 30 minutes). Then place the soaked mushroom in a pot with 2 cups of wate (use the soaking liquid) and 3 tablespoons tamari. Simmer, uncovered, for 30 minutes, and set aside.

Saute the seitan, mushrooms, onions, and red bell peppers in the oil, along with the garlic and basil. When the vegetables are tender (half-cooked), add the green bell peppers, sherry, and 1 3/4 cups water.

Mix the miso and 1/4 cup water, along with the tomato paste and the tablespoon of tamari. Add to the sauteed vegetables. Add the dissolved arrowroot and continue to simmer, while stirring constantly, until the sauce has thickened. Serve with noodles, rice or mashed potatoes.

VARIATION:
**Tofu Pepper Steak
For this recipe, take a 1-pound block of tofu and cut it into 1/2-inch thick slices. Cut those slices into quarters. You will need 2 cups of tofu squares. Follow the recipe above, using tofu in place of seitan.