First Tasting: Sweet Earth Chipotle Style Seitan!
Got to try another flavor of seitan!
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Inverted Seitan Bowl
If your life has been turned upside down, then this Inverted Seitan Bowl recipe might be appropriate for the occasion.
I have veganised this popular recipe from the tropical island Mauritius, where I grew up.
Packed with protein, veggies, healthy fats and carbs to fuel your workouts.
Carbs are not our enemy, but a caloric surplus is, if you are trying to lose weight.
INVERTED SEITAN BOWL, 4 servings
889 Cal/serving
Protein 32g, Carbs 108g, Fat 40g
Prep: 10 minutes
Cooking: 15 minutes
INGREDIENTS
200 g (7.05 oz) Carrots
4 tbsp Coriander
800 g (28.22 oz) Cooked white rice
1 serving Salt and Pepper, to taste
100 ml Corn flour masa white
500 ml Water
50 ml Red wine
4 tbsp Soy sauce
40 g (1.41 oz) Vegetables root daikon
4 avocado Avocados raw
2 pieces Mushrooms dried wood ear
12 piece Mushrooms brown raw
1 medium (2-1/2 dia) Onions raw
2 head Bok choy
3 cloves Garlic
1 tsp Cumin
1 tsp Pepper black
200 g Seitan
2/3 100g Canned Bamboo Shoots (Slices)
100g Canned Baby Corn
1 tsp Salt
2 tablespoon Olive oil
PROCEDURE
1. If you have dried wood ear mushrooms, soften them in boiling water first. Then fold them together and cut fine slices (see recipe video).
2. Chop the bok choy (throw away the end of the stem) and canned baby corn.
3. Finely cut the garlic cloves.
4. Slice the peeled daikon, brown mushrooms, onions, seitan and carrots. 5. In a bowl, mix 100 mL corn flour, 200 mL water, 50 mL red wine and 2 tbsp soy sauce into a mixture. This is our sauce thickener.
6. In a bowl, mix the seitan with 1 tsp salt, 1 tsp pepper and 1 tsp cumin.
7. In a pan, lightly fry the onion and garlic in 1 tbsp olive oil till light brown.8. Add seitan and fry till light brown for about 2 min.
9. Add 2 tbsp soy sauce and stir.
10. Add carrots, fry for 1 min.
11. Add the brown mushrooms & wood ear mushrooms, fry for 1 min.
12. Add the bamboo shoots (slices) and stir for about 10 seconds.
13. Add the baby corn and stir for about 10 seconds.
14. Add the Bok Choy, fry for 1 min.
15. Add 300 mL water, boil for 3 min.
16. Add the previously made sauce thickener. Boil for 3 min. (Eventually add more water, if the sauce is too thick.)
17. Add salt & pepper, to taste. The seitan mixture is done.
18. In a separate pan, fry the sliced daikon on both sides to brown/light brown, in 1 tbsp olive oil.
19. Finely chop the coriander. Slice the avocados.
20. Finally, prep 1 serving by adding the following in a bowl (in the mentioned order):
a. Coriander
b. Avocado
c. Daikon
d. Seitan Mixture
e. 200g Rice
Although this is a warm dish, don’t forget to Stay Frosty.
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DISCLAIMER
The information provided in this video is for informational purposes only and is not meant to take the place of professional medical, dietetic, or fitness advice. Consult with a relevant professional for your specific situation.
Dolma Recipe | Stuffed Grape leaves Recipe | Middle Eastern Recipe | Bulgur Wheat & Meat Stuffing
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