John Myers
Vegan: Seitan – Paprika – Leek – Pan with Red Quinoa and Lentils
The perfect vegan: seitan – paprika – leek – pan with red quinoa and lentils recipe with a picture and simple step-by-step instructions.
- 200 g Seitan
- 1 size Diced onion
- 20 g Alsan
- 1 tbsp Vegetable broth * for seasoning
- 1 tbsp **************************
- 1 Red Sweet peppers fresh
- 1 yellow Sweet peppers fresh
- 1 pole Leek cut
- 1 pole ***************************
- 125 g Red quinoa
- 125 g Speed lenses *
- 2 tbsp My vegetable broth *
- 1 liter Water for boiling
- Fry the sliced seitan with the onions in the alsan. Add the cut leek and stew a little. Then the peppers come washed, deseeded and cut into pieces
Quinoa – Lentils – Michung
- Bring the quinoa together with the lentils in vegetable stock to a boil and let simmer for about 10 minutes. Pour into a sieve (collect the rest of the broth – do not throw away, things like this can still be used) and add to the vegetables. Swirl everything well, if necessary season with salt and freshly ground pepper
- * Tempo lentils are processed in such a way that they only have to cook for a few minutes, soaking them the day before is NOT necessary. I always bring these tempo lentils with me from the “East”, but unfortunately I haven’t got them here yet. And there are also “speed peas” 😉 delicious 🙂 and easy to use.
- * Supplies: Vegetables – Salt
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