Wednesday, 17 February 2016

Teriyaki Seitan Bowl

Teriyaki Seitan Bowl

4 servings organic rice
4 generous servings cubed seitan
Vegan teriyaki sauce. my favorite is Soy Vay's Veri Veri Teriyaki Sauce
1 pound organic white mushrooms, largely chopped
1 organic green pepper, largely chopped
1 organic red pepper, largely chopped
1 organic yellow onion, largely chopped
1 tbsp organic extra virgin olive oil
- feel free to add additional vegetables such as snow peas, baby corn etc.

Drain and lightly rinse the seitan, and if needed cut into bite-sized cubes. I like to leave them on the larger side. Very lightly squeeze out just some of the moisture and place them in a mixing bowl, then cover with teriyaki sauce and set aside.

Next, set the rice to cook according to direction.

Chop all veggies, and add the peppers to a large pan and begin saut�ing over low heat in the olive oil. When peppers begin to soften, add the onion and continue saut�ing. Once peppers are mostly cooked and without the onion browning, add the mushrooms. During this time, you will need to add moisture to the pan, do so by adding a few tablespoons of water at a time, not more oil. I also find it beneficial to allow this process to take some time, keeping the heat low and adding a cover over the veggies to trap in heat and moisture once I've added some extra water.

Once the mushrooms begin to cook and shrink in size, add the seitan, without the marinade they've been in. Add some new marinade (about 1/4 cup max) and mix everything thoroughly. Increase heat to medium and allow to simmer for about 5-10 minutes.

Once the rice and seitan are done, add a serving of rice to the bowl, top with seitan and veggies, and enjoy!!

Healthy Life Tip: This meal is loaded with protein and is great left-over. Make more than you will need in one setting and save for extra meals throughout the week like lunch, dinner, or even to have as great snack after work.

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