I lifted this recipe from Aaron Sanchez; he demoed this on Melting Pot some years ago. My recipe, however, is vegan, cholesterol free, and lower in fat.
14 oz of washed and trimmed brussels sprouts
1 package of +UptonsNaturals Chorizo Style Seitan
2.5 oz of +Follow Your Heart Monterey Jack cheese, shredded
Chile powder (optional, for heat)
! tb canola oil
1/2 C water
Salt and pepper to taste
Heat a saute pan or wok with canola oil and sprinkle with a dash of salt. Add your brussels sprouts. If you washed them right before cooking, make sure you dry them off well; moisture will cause oil splatters. Cook the sprouts well and try to get black roasty spots on all sides. Salt well and add the water to steam. When the sprouts turn bright green, reduce the flame, add seitan, black pepper, chile powder, and stir well. Bring the heat back up to cook the seitan, then stir in shredded cheese until it melts. Take off the flame just before the cheese looks gooey.
I serve these with beans and corn tortillas. This recipe made 5 meals with about 230 Kcal each, including the beans. These will keep in the refrigerator for about 3 days and freezes well for no longer than a month.