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.Posted on January 24th, 2013 by Dan
This recipe was my first introduction to bulgur and now I’m a big fan. This little grain cooks up toasty and nutty and keeps it’s toothy texture. With fried chicken style seitan, asparagus, lots of garlic and lemon, and balsamic vinegar, this is one for the books. It’s quick to make and produces about 4 servings.
- 8oz package of chicken style seitan
- 1 sprig rosemary, plus 1/2 tsp chopped rosemary
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves of garlic, divided
- juice from half of a lemon
- 1 cup of vegetable broth
- 1/2 cup quick cooking bulgur
- Half a bunch of asparagus spears
- salt and pepper
- 1/4 cup slivered almonds
- 1 tbl balsamic vinegar
- Saute the onion, a pinch of salt, and 2 cloves of garlic in a medium saucepan over medium heat until soft, then add the bulgur and vegetable broth.
- Bring to a boil, then reduce to a simmer, covered, until all the water is absorbed. Take off heat and set aside.
- In a heavy bottomed pan (preferably cast iron), heat 1/4 cup of oil on high heat. Once the oil is hot add the chopped seitan and rosemary sprig, and fry until crispy and golden brown.
- To prepare the asparagus, wash and chop asparagus into 2 inch pieces. Arrange on a small sheet pan and drizzle half of remaining oil from the setain and toss with lemon juice, tsp of salt, and remaining 2 cloves of garlic. Bake (in oven or toaster oven at 350) stirring halfway through, for 15 minutes or until the edges are crisp and asparagus is bright green.
- Combine the asparagus with the bulgur mixture and seitan. Add balsamic vinegar, 1/2 tsp chopped rosemary, and sliced almonds. Enjoy!!