Another great recipe from Glenn McCarthy & Justina Walls. Try it even if you "think" you don’t like okra. 

 

• 1 onion, chopped

• 2 cloves garlic minced (Justina uses 3 cloves)

• 1 red or green bell pepper, chopped

• 1/3 cup tamari or soy sauce (Justina uses Braggs)

• 28 oz. can peeled whole tomatoes with juice

• 16 oz. package chick’n style seitan, slightly thawed if frozen, cut into bite size pieces

• 12 oz. package frozen okra (or try dill pickled okra for a tangy change of pace)

• cooked brown or white basmati rice

• hot sauce (optional)

Sauté the onion and green pepper over medium heat in a little oil until the onion is transparent. Add the garlic and cook another minute. Stir in the tamari and tomatoes, breaking the tomatoes apart with your hands. Bring the mixture to a boil. Add the seitan pieces and frozen okra. Cover and simmer for about 25 minutes. Stir and simmer uncovered for an additional 10 minutes. Eat as a thick stew or serve over cooked rice and pass the hot sauce!