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Vietnamese Seitan with Pickled Vegetables & Brown Rice
2 Serving Dinner

Vietnamese Seitan

with Pickled Vegetables & Brown Rice

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
600
FAT
13g
CARBOHYDRATES
88g
PROTEIN
44g

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INGREDIENTS

  1. ¾ cup short-grain brown rice
  2. 1 cucumber
  3. 1 jalapeño
  4. 2 carrots
  5. 8 oz seitan
  6. ¼ cup + 1 tbsp rice vinegar
  7. 1 tbsp + 1 tsp turbinado sugar
  8. 2 tbsp tamari
  9. 1 garlic clove
  10. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  11. 1 tsp Sriracha packet
  12. ¼ cup fresh cilantro
  13. ¼ cup fresh mint
  14. 1 tbsp vegetable oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: wheat, soy
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
600
FAT
13g
CARBOHYDRATES
88g
PROTEIN
44g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the rice

Add brown rice, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.

2
Prepare the vegetables

Peel and thinly slice the cucumber. Thinly slice the jalapeño. Peel carrots and slice into matchsticks. Thinly slice the seitan.

3
Pickle the vegetables

Add just ¼ cup rice vinegar, just 1 tbsp turbinado sugar, ¼ tsp salt, and ½ cup water to a small saucepan. Bring the pickling liquid to a boil and remove from heat. Add sliced cucumber, sliced jalapeno, and sliced carrots to a heatproof bowl, add pickling liquid, and transfer to the refrigerator.

4
Cook the seitan

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium high heat. Add sliced seitan and cook, tossing occasionally, until crispy in places, 4 to 5 minutes. Add remaining rice vinegar, remaining turbinado sugar, and tamari and cook, tossing occasionally, until sticky, 1 to 2 minute more.

5
Make the spicy mayo

Peel and mince the garlic. Add minced garlic, Vegenaise, and Sriracha to a small bowl and mix the spicy mayo.

6
Serve

Pick the cilantro leaves and mint leaves from the stems. Divide the brown rice between bowls and top with crispy seitan, pickled vegetables, cilantro leaves, and mint leaves. Dollop with spicy mayo. Tuck in!

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