Harissa Seitan and Green Beans

Harissa Seitan and Green Beans Recipe

By Veegs


1 tablespoon (15 ml) high heat neutral-flavoured oil

8 ounces (227 g) Seitan or Tempeh (store bought), cut into ½-inch (1.3 cm) strips

2 handfuls green beans, trimmed, cut into bite-size pieces

½ of a red bell pepper, cut into thin strips

1 leek, white part only, cut in half, sliced into half-rounds

⅓ cup (80 ml) dry red wine, or vegetable broth

1½ tablespoons (24 g) harissa paste, or to taste

3 tablespoons (48 g) tomato paste

1 cup (235 ml) vegetable broth

2 cloves garlic, minced

Juice from ½ lemon

Salt and pepper


1Heat the oil in a large skillet over medium-high heat. Cook the seitan for 4 to 6 minutes, stirring occasionally, until browned. Add the green beans and cook for 3 minutes until bright green.

2Add the bell pepper and leek, and cook, stirring, for 2 minutes, until tender but not soft. Add the ⅓ cup (75 ml) wine or broth to the skillet, scraping any bits from the bottom. Reduce the heat to medium-low.

3Add the harissa paste, tomato paste, broth, garlic, and lemon juice. Stir to coat the seitan and vegetables. Cook for 10 minutes, stirring occasionally. Season to taste with salt and pepper.

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