Mongolian Seitan Lettuce Cups with Sticky Rice and Pine Nuts

Mongolian Seitan Lettuce Cups

with Sticky Rice and Pine Nuts

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dinner

For dinner tonight, take a quick trip to East Asia, where sweet meets spicy and delicious flavors meld together like nowhere else. You’ll pile sticky rice on tender lettuce leaves before topping crispy seitan off with toasted pine nuts, which are high in iron and magnesium. Cool diced cucumbers complement the spice of Thai chiles (which you can omit you’re sensitive to heat!) in each wrap.

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
570
FAT
27g
CARBOHYDRATES
37g
PROTEIN
38g

MAIN INGREDIENTS

  1. ¾ cup short grain rice
  2. 1 package seitan
  3. 1 stalk celery
  4. Fresh ginger
  5. 2 cloves garlic
  6. 1 cucumber
  7. 2 Thai chiles
  8. 2 tbsp pine nuts
  9. 2 tbsp tamari
  10. 1 tbsp rice vinegar
  11. 1 packet turbinado sugar
  12. 1 head butter lettuce
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not included
Allergens: soy, tree nuts, wheat

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Combine the short grain rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.
2
Prepare the ingredients
Thinly slice the seitan. Thinly slice the celery stalk (1 is for this recipe and the other is for the Chickpea Stuffed Avocado). Peel and mince 1 tsp ginger (save any remaining for your own use). Peel and mince the garlic. Small dice the cucumber. Thinly slice the Thai chiles.
3
Crisp the seitan
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the sliced seitan and cook, tossing frequently, until crisp in places, about 4 to 5 minutes.
4
Sauté the vegetables
Add the sliced celery, minced ginger, minced garlic, pine nuts, and as much of the Thai chile as you’d like. Cook, stirring frequently, until fragrant, about 1 to 2 minutes.
5
Add the sauce
Add the tamari, rice vinegar, turbinado sugar, and ¼ cup water to the skillet. Toss well to combine. Cook until the sauce is sticky, about 1 minute. Taste and adjust seasoning with salt.
6
Serve
Separate the butter lettuce leaves and remove any grit from between the leaves. Fill the lettuce leaves with some sticky rice and top each with the Mongolian seitan and diced cucumbers.