1400 700 vegan stickyapricotseitanwithgreenbeans horizontal

Sticky Apricot Seitan

with Green Beans & Quinoa Speckled Rice

dinner

Green Beans White Rice Tamari Seitan Root Vegetables Quinoa Fruit Carrot Beans/Legumes Dinner Chinese Nut-Free High-Protein <600 Calories Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
510
FAT
7g
CARBOHYDRATES
80g
PROTEIN
35g

MAIN INGREDIENTS

  1. ½ cup quinoa speckled rice
  2. 1 carrot
  3. 4 oz green beans
  4. 8 oz seitan
  5. 1 scallion
  6. 1 tbsp tamari
  7. 1 tbsp rice vinegar
  8. 3 tbsp apricot preserves
  9. 1 tbsp white sesame seeds
  10. 1 tbsp (2 tbsp) vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the quinoa speckled rice, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

2
Prepare the vegetables

Peel and thinly slice the carrot(s). Cut green beans in half. Thinly slice the seitan. Thinly slice the scallion(s).

3
Sauté the vegetables

Heat 2 tsp (4 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced carrot, halved green beans, and a pinch of salt and pepper. Cook, tossing occasionally, until browned, 4 to 6 minutes. Add sautéed vegetables to a bowl and cover to keep warm.

4
Crisp the apricot seitan

Return skillet to medium-high heat with 1 tsp (2 tsp) vegetable oil. Add sliced seitan and cook, tossing occasionally, until browned in places, 6 to 8 minutes. Add tamari, rice vinegar, apricot preserves, and a pinch of salt, and toss to coat. Cook until sauce thickens, 2 to 3 minutes. Sprinkle with white sesame seeds.

5
Serve

Divide the cooked quinoa speckled rice between large plates. Top with sautéed vegetables and sticky apricot seitan. Sprinkle with sliced scallion. Enjoy!