\u00c2\u00a0<\/p>\n
2 T. vegetable oil<\/span><\/p>\n 1 large red bell pepper, chopped<\/span><\/p>\n 6 ounces portobella caps, chopped<\/span><\/p>\n 8 ounces seitan, chopped<\/span><\/p>\n 2 T. vegan red curry paste<\/span><\/p>\n 1 heaping C. peeled and diced russet potatoes<\/span><\/p>\n 4 ounces green beans<\/span><\/p>\n 3 C. unsweetened coconut milk<\/span><\/p>\n 3 C. vegetable broth<\/span><\/p>\n 1 T. tamari<\/span><\/p>\n Salt and pepper, to taste<\/span><\/p>\n Heaping 1\/4 C. fresh basil, chopped<\/span><\/p>\n Sriracha sauce, optional condiment<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 T. vegetable oil 1 large red bell pepper, chopped 6 ounces portobella caps, chopped 8 ounces seitan, chopped 2 T. vegan red curry paste 1 heaping C. peeled and diced russet potatoes 4 ounces green beans 3 C. unsweetened coconut milk 3 C. vegetable broth 1 T. tamari Salt and pepper, to taste Heaping 1\/4 C. fresh basil, chopped Sriracha sauce, optional condiment \u00c2\u00a0 Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for…<\/p>\n