Cumin Stir-Fried Seitan
with Arcadian Greens & Peanut Dressing
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INGREDIENTS
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 tbsp tamari
- 1 tsp turbinado sugar
- 2 tbsp rice vinegar
- 8 oz seitan
- 1 tsp cumin seeds
- ΒΌ cup peanut sauce
- 4 oz Arcadian greens
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
Peel and thinly slice the onion. Peel and mince the garlic. Peel the carrot and grate it on the largest side of the box grater. In a medium bowl, whisk the tamari, turbinado sugar, just half of the rice vinegar, and ΒΌ tsp pepper until the sugar dissolves.
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 sliced onion and cook, tossing frequently, until browned in spots but still crunchy, about 2 to 3 minutes.
Add the minced garlic and cumin seeds, toss, and cook until aromatic, about 1 to 2 minutes. Add the tamari sauce. Toss to coat evenly and cook until the sauce thickens slightly, about 30 seconds.
In a small bowl, whisk together the remaining rice vinegar, peanut sauce, and a pinch of salt until well combined.
Divide the shredded carrot and Arcadian greens between shallow bowls. Top with Cumin Stir-Fried Seitan. Drizzle with peanut dressing. Tuck in!