If you read my post yesterday, you know that I'm trying to do themed days with my blog now. Monday is MEANING OF LIFE MONDAY, and the theme is that I simply share 42 of something. Yesterday, it was quotes about weed. Yes, 42 of them. Yes, it was a really long post and probably TLDR; for nearly everyone, but I wrote it and posted it anyway.

What's Tuesday, then? Look no further:

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TACO (AND OTHER LESS IMPORTANT FOODS) Tuesday!

I'll share a recipe. To the chagrin of some, they'll all be vegan, but if you're a stoner who suffers from the munchies a lot, doesn't care that much about eating healthy, but also happens to be vegan, you will almost certainly find something you enjoy here.

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Simple Seitan Pepper Steak

This is a veganized version of my mother’s pepper steak recipe. I actually had this recipe on a really old blog of mine called Vegan in America's Dairyland. I also uploaded it to VegWeb years ago.

Ingredients:

• ¾ to 1 lb seitan, cut into strips
• ½ to 1 teaspoon salt (or to taste)
• 1 large onion, chopped
• 1 cup vegan “beef” broth
• 3 tablespoons soy sauce (or tamari or bragg’s)
• 2 cloves garlic, minced
• 2 green bell peppers, cut into 1-inch pieces (could also use red)
• 2 tablespoons corn starch
• ¼ cup cold water
• 2 tomatoes, peeled and cut into eights (or a can of diced tomatoes, drained)
• 1 tablespoon oil
• 3 to 4 cups hot cooked rice

Preparation:

1. Cook the rice before you do anything, because the recipe doesn’t take terribly long to cook.

2. Heat the oil in a skillet over medium-high heat. Sauté the onions and seitan, until the seitan starts to brown and the onions are tender and translucent.

3. Stir in broth, soy sauce and garlic; cover and simmer for 10 minutes.

4. Add green bell peppers; cover and simmer 5 minutes, or until peppers are tender.

5. Blend corn starch and water, stir gradually into mixture. Cook stirring constantly until mixture thickens and boil; boil for 1 minute.

6. Add tomatoes and heat through.

7. Serve over rice.

Notes: I use low-sodium vegan “beef” broth, so I add a decent amount of salt. If you use a “beef” broth with the normal amount of sodium, you may want to adjust accordingly.

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Thank you for reading this far, if you did! If you liked this post, would you please consider giving it an upvote or sharing it with your followers? I would truly appreciate it. Thanks!

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