Step-1 If you are using Butler Soy Curls, hydrate the soy curls as per the package instructions, once hydrated strain in a colander and allow the soy curls to drip dry. If you are using seitan then add this ingredient when the recipe calls for it.
Step-2 If you have a gas stove, place the green pepper right on the burner on medium to low heat and char the pepper black on all sides. Or place the pepper on a roasting pan and use the broil setting on your electric toaster oven or normal oven, to char the pepper black on all sides. Once you have charred the pepper if you’d like you may remove the black charred skin and then deseed and chop the pepper, or if you want to be more traditional you may leave the black skin intact and deseed, and chop the charred pepper as is.
Step-3 Mash the garlic cloves, salt, pepper, and oregano into a paste using a mortar and pedestal. If you do not own a mortar and pedestal then you can mince the garlic with a knife and mash the garlic and seasoning together with a fork. (mortar and pedestal works best)
Step-4 Place the chopped onion, bay leaf, and olive oil in a large pot. Mix the onion, and bay leaf with the olive oil without using heat, and coat the onion completely with the oil. Sauté the onion and bay leaf, over medium heat until the onion becomes shiny and translucent, about 3 minutes. Add the charred pepper strips and garlic mixture and stir the onion and pepper until they are all coated with the garlic mixture. Keep stirring and cooking for about 2 minutes. Turn off the heat and allow the vegetables to sit for a minute.
Step-5 Add to the sautéed vegetables the broth, tomato sauce, wine (if using), vinegar and water. Stir all the ingredients in the pot together, and set the heat to high and bring all the ingredients to a rolling boil, boil for 5 minutes. Lower the heat to medium/low and add the seitan or soy curls and cook for 5 minutes more. Then lower the heat to low and simmer for about 30 minutes or until the sauce thickens.
Step-6 Transfer the Ropa Vieja to a serving dish and garnish it with the roasted red peppers. Serve hot!