Cut the bell pepper into thin strips. Drain the lettuce from the glass.
Bread and season the seitan schnitzel and fry on both sides. Keep the schnitzel warm.
Steam the onions in the schnitzel pan until translucent, then add the peppers and the puszta salad and stir in the soy cream. Add the broth, tomato puree, ajvar and wine. Simmer until the vegetables have the desired bite.
Then season and place the seitan schnitzel in the sauce and let it steep briefly.