Spicy Seitan Sofrito Bowls
Prep time
10 Minutes
Cook time
40 Minutes
50 Minutes
Spicy Seitan Sofrito Bowls
For the Spanish rice:

1 tablespoon olive oil

½ large white or yellow onion, diced

½ red bell pepper, diced

½ green bell pepper, diced

2 carrots, peeled and diced

1 cup green beans, cut into 1-inch pieces

1 cup cauliflower, chopped into small florets and pieces

1 cup uncooked brown basmati rice, rinsed

¾ cup crushed tomatoes (half of a 14ounce can crushed tomatoes; you’ll use the other half in the sofrito, below)

¾ teaspoon smoked paprika

Generous dash crushed red pepper (optional)

2 cups water or low sodium vegetable broth

For the seitan sofrito:

1 tablespoon + 2 teaspoons olive oil

16 ounces Sweet Earth Seitan Strips

4 cloves garlic, peeled

½ large white or yellow onion, roughly chopped

½ red bell pepper

½ green bell pepper

¾ cup crushed tomatoes (1/2 14ounce can crushed tomatoes)

4 tablespoons tomato paste

1 teaspoon crushed thyme

¼ teaspoon salt

Dash cayenne pepper (optional)

For the massaged kale:

6 cups finely chopped kale leaves

½ tablespoon olive oil

2 tablespoons lime juice

Pinch salt and dash pepper

½ Hass avocado


First, make the rice. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook the onions for 5 minutes, or until they’re soft and clear, stirring frequently. Add the peppers, carrot, cauliflower, and green beans. Cook the vegetables, stirring occasionally, for another 45 minutes, or until the cauliflower is just tender. Add the rice, tomatoes, smoked paprika, salt, crushed red pepper, and water or broth. Bring the mixture to a boil. Reduce the heat to low and cover the rice. Simmer for 35-45 minutes, or until the rice is tender and has absorbed all of the liquid. Remove the rice from heat and adjust seasonings to taste.


While the rice cooks, make the seitan sofrito. Place the garlic, onion, and peppers into the bowl of a food processor fitted with the S blade and pulse until everything is finely chopped. (Alternately, finely chop by hand.)


Heat two teaspoons oil in a large skillet over medium high heat. Add the seitan strips and cook, stirring, until they’re lightly browned. Remove the seitan strips from the skillet.


Add another tablespoon olive oil to the skillet. Add the chopped garlic, onion, and pepper mixture, along with the crushed tomatoes, tomato paste, thyme, and cayenne. Wait until the mixture is bubbly, then simmer it for 10 minutes, covered, or until it has thickened up (it should be the texture of a chunky tomato sauce). Stir in the seitan strips.


To make the kale, place all ingredients in a large mixing bowl. Massage the kale with our hands until it’s tender, then season to taste.


To assemble the bowls, divide the rice, seitan, and kale evenly into four bowls. Serve with any toppings you like: hot sauce, chopped cilantro or parsley, or chopped green onions are all great!