Cumin Stir-Fried Seitan with Arcadian Greens & Peanut Dressing

Cumin Stir-Fried Seitan

with Arcadian Greens & Peanut Dressing

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dinner

Dinner Seitan Root Vegetables Nuts Leafy Greens Chinese High-Protein Winter Recipes Spring Recipes Quick and Easy Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
390
FAT
10g
CARBOHYDRATES
44g
PROTEIN
35g

MAIN INGREDIENTS

  1. 1 onion
  2. 3 cloves garlic
  3. 1 carrot
  4. 1 tbsp tamari
  5. 1 tsp turbinado sugar
  6. 2 tbsp rice vinegar
  7. 8 oz seitan
  8. 1 tsp cumin seeds
  9. ¼ cup peanut sauce
  10. 4 oz Arcadian greens
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: Peanuts, Soy, Tree Nuts, Wheat
Nutrition

TOOLS

  • Box grater
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce and sauce
Peel and thinly slice the onion. Peel and mince the garlic. Peel the carrot then grate it on the largest side of the box grater. In a medium bowl, whisk the tamari, turbinado sugar, just half the rice vinegar, and ¼ tsp pepper until the sugar dissolves.
2
Start the stir-fry
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the seitan and cook until browned and very crispy, about 4 to 5 minutes. add the onion and cook, tossing frequently, until browned in spots but still crunchy, about 2 to 3 minutes.
3
Finish the stir-fry
Add the minced garlic, and cumin seeds, toss, and cook until aromatic, about 1 to 2 minutes. Add the tamari mixture. Toss to coat evenly and cook until the sauce thickens slightly, about 30 seconds.
4
Make the peanut dressing
In a small bowl, whisk together the remaining rice vinegar, peanut sauce, and a pinch of salt until well combined.
5
Serve
Divide the shredded carrot and Arcadian greens between shallow bowls. Top with cumin stir-fried seitan. Drizzle with peanut dressing. Enjoy!