I like to keep a collection of one pot dishes on hand. Use your favorite brand of seitan, or make your own if you like. I add zucchini when it's in season. You want a milder hot pepper so you don't end up with all heat and no flavor. Enjoy!
2 large onions, cut into half moons
3 cloves garlic, minced or pressed
3 stalks celery, sliced
1 mild hot pepper, chopped
1 green pepper, coarsely chopped
1 28oz can fire roasted tomatoes, undrained
16oz chicken style seitan
1 tblsp cider vinegar
1 tblsp. mustard, wet, not dried (I use a brown mustard)
1 tblsp. molasses or raw sugar
1/2 tsp. allspice
1 tsp basil
1/2 tsp thyme
Saute onions, garlic, hot pepper, pepper and celery in enough olive oil to lightly coat the pot. Stir frequently. Cook until soft and starting to brown around the edges. Add seitan. Stir until hested through. Add rest of ingredients. Break up tomatoes with a wooden spoon. Cook about 10 minutes at a slow simmer until rich and aromatic. Season with sea salt and pepper. Serve over rice.