Start off with the perfect vegetable combination of onions, carrots and celery: mirepoix.
Add chicken-style seitan and a sweet, tangy ginger lime sauce.
Add in toasted cashews and reduce into a delicious glaze.
Serve over cilantro rice.
This is a great recipe that came together super fast and has all the right tastes (sweet, salty, sour and spicy).
- 1 small onion, diced
- 3 celery ribs, chopped
- 1 large carrot, chopped
- 1 clove of garlic, chopped
- 3 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 inch piece of fresh ginger, finely chopped
- 1/4 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp lime juice
- 1 tsp hot pepper, finely chopped
- 1 tsp corn starch
- 1 drop liquid smoke
- 1/4 cup water (experiment with orange or pineapple juice)
- 12 oz package of chicken-style seitan strips, roughly chopped
- 1 cup raw cashews
- 1/4 loosely packed cilantro leaves
- white rice for serving
- Saute the mirepoix (onions, celery and carrots) in about a tablespoon of olive oil with some salt over medium-low heat, stirring occasionally. If the onions begin to brown, turn down the heat. Cook until the veggies sweat and are soft.
- Meanwhile, make the sauce by combining everything from the garlic down to the 1/4 cup of water in a jar and whisk until the cornstarch is dissolved.
- Once the mirepoix is tender, turn up the heat to high and add the seitan, stirring often to brown the seitan.
- Coarsely chop the cashews (I like to leave a few whole) and toast them in a toaster oven (350°F ) or stove top until they just start to brown (cashews will turn from toasty to burnt in seconds. This takes about 10 minutes, but you should check every few minutes and stir occasionally.
- Once the seitan has browned, add the sauce to the pan, keeping the heat high, until it reduces and thickens a bit (add additional water if you’d like a more runny sauce). Turn the heat to low and reduce to your desired consistency.
- Serve on white rice with the cilantro.
Also, we grew a perfectly shaped carrot in our garden. I used it in this dish.