Mushrooms with Seitan
Ingredients:
½ cup water
1 tbsp. quinoa flour
2 tbsp. peanut sauce
2 tbsp. fresh orange juice
1 tbsp. rice vinegar
1 tsp. garlic, minced
4 tsp. avocado oil
12 oz. seitan, cut to strips bite-sized
1 tbsp. ginger, minced
1 onion, sliced
1 lb. green beans
1 cup mushrooms, sliced
1 red bell pepper, cut to strips
Dressing
In a bowl, mix together ¼-cup water, quinoa flour, peanut sauce, orange juice, rice vinegar, and garlic. Set aside.
In a pan over high heat, add 1 teaspoon of avocado oil. Stir in half of the top seitan; stir-fry for about 2 minutes. Remove from heat, transfer to a plate. Add another teaspoon of avocado oil and the last batch of seitan strips to the pan, and repeat the process of stir-frying. Remove from heat and combine with the first batch of stir-fried seitan strips.
Stir in the last 2 teaspoons of oil to the pan. Stir in the minced ginger; fry for about 10 seconds before adding the onion; stir-fry for 30 seconds. Stir in the green beans and mushrooms and continue cooking and stirring for 5 seconds. Stir in the last ¼ cup water and the bell pepper strips; reduce the heat, cover the pan and simmer for 5 minutes. Remove the vegetables from the heat and onto the plate of seitan strips. Pour the prepared sauce mixture into the pan and bring to a rolling boil. Reduce the heat and simmer to obtain a thick consistency. Put the seitan strips and vegetables back to the pan. Give it a good stir; turn off the heat and let stand in pan for 3 minutes
Bon appetite.
Serves 6
Cooking time 45 minutes
Nutrients per Serving
Calories 267Total Fat 4.67 gSaturated Fat 0.51gMonosaturated Fat 3.61gPolysaturated Fat 0.55gTotal Carbohydrate 13.6 gFiber 2 gSugar 2.1 gProtein 43.6 gCalcium 97 mgIron 1.7 mgPotassium 151 mgSodium 26 mgZinc 0.2 mgThiamin 0.06 mgRiboflavin 0.09 mgNiacin 0.87 mgFolic Acid 2 UgVitamin B6 0.08 mgVitamin C 9.7 mgVitamin A 252 IUVitamin E 0.14 mgVitamin K 4.9 Ug
