Cut down on the amount of time this recipe takes by prepping the vegetables and assembling ingredients after you’ve put the French fries in the oven. Note: Packaged seitan may contain soy products and added fat; use homemade seitan to eliminate these ingredients.
1poundRusset or Yukon Gold potatoes(about 3 medium)
Salt and freshly ground black pepperto taste
15ouncesseitansliced (see Notes below)
2clovesgarlicminced or pressed
1/8teaspoonfreshly-ground black pepper
1inlarge red onionsliced in wedges
1large bell pepperseeded and sliced
1jalapeno pepperseeded and diced (adds heat–reduce if necessary)
2tablespoonsred wine vinegar
1tablespoonsoy sauce or coconut aminos
Preheat oven to 400F. Line a baking sheet with parchment paper. Cut the potatoes into French fries, whatever size you like. (I used my mandolin to make skinny fries about 1/4-inch thick.) Sprinkle the fries with salt and pepper and spread in a single layer on the baking sheet. Bake, turning every 10-15 minutes, until fries are browning and becoming crispy, about 40 minutes depending on the size of your fries. Keep warm.
While the fries are cooking, combine the seitan in a large bowl with the cumin, garlic, and a generous grinding of black pepper. Allow to marinate briefly while you prepare the other ingredients.
When the fries are almost done, heat a large non-stick wok or skillet. Sauté the red onion until it begins to soften, about 2 minutes. Add the bell and jalapeño peppers and cook another two minutes. Add the seitan and chopped tomato and cook, stirring, until hot throughout. Stir in the vinegar and soy sauce and gently fold in the French fries and parsley. Serve alone or over rice with hot sauce on the side.
I used two packages of Westsoy seitan strips, but any unflavored or traditional-style seitan will do. You could also use 1 1/3 cups of rehydrated soy curls.With Westsoy seitan strips, each serving is 4 points on Weight Watchers Freestyle program.