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Before you jump to Flame-Roasted Bell Pepper and Seitan Chili Taco Boats (Vegan) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

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A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Green living just isn’t that difficult. Typically, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to flame-roasted bell pepper and seitan chili taco boats (vegan) recipe. To make flame-roasted bell pepper and seitan chili taco boats (vegan) you only need 13 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Flame-Roasted Bell Pepper and Seitan Chili Taco Boats (Vegan):

1. Get Taco Boat Shells
2. Provide Bell Peppers
3. Provide Red (Kidney) Beans
4. Prepare Large Onion
5. Prepare Garlic
6. Take Smoked Seitan (Wheat Gluten)
7. Get Lime
8. You need Tomato Sauce
9. You need Tomato Paste
10. Use Soy Sauce
11. Prepare Balsamic Vinegar
12. You need Olive Oil
13. Provide Herbs and Spices

Instructions to make Flame-Roasted Bell Pepper and Seitan Chili Taco Boats (Vegan):

1. Preparation: Pre-heat your oven to 200 C (392 F). Dice the onion and garlic cloves and drizzle them with balsamic vinegar. Slice the seitan into cubes and drizzle with soy sauce. Thoroughly wash the beans and put them in a bowl. Add the tomato sauce and paste to the beans, as well as herbs and spices (I used: salt, pepper, cayenne pepper, chives, oregano, rosemary, turmeric, a dash of ginger powder) and mix it all together.
2. Flame-roasted bell peppers: Wash the bell peppers thoroughly and dry them. Turn a burner to the highest setting and carefully place the bell pepper on top of it. After a while, turn the bell pepper over to char the other side as well. If you don't have a gas stove, you can roast the bell peppers in a pan (with no oil).
3. When you're done, let the bell peppers cool. Use a knife to scrape off the charred parts from the bell pepper (don't worry if you don't get all of it off). Slice the bell peppers into medium-thin strips (see photo).
4. The chili: Coat a frying pan with olive oil and heat it up. Add the chopped onion and garlic. After only 2-3 minutes, add the seitan cubes as well. Fry over high heat for 2-3 minutes. Add the bean and tomato sauce mix from before to the pan, as well as the bell pepper strips. Turn the heat down to medium and let simmer for 7-10 minutes while occasionally stirring.
5. Taco boats: While the chili is cooking, put the taco boat shells in the oven and bake for 5 minutes or until crispy.
6. Serving: Fill the taco boat shells with the chili and decorate with chives, fresh parsley/coriander, or grated cheese. Cut the lime into half and serve next to the dish. Enjoy your meal! 🙂

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