1400 700 vegan cuminstirfriedseitan hero

Cumin Stir-Fried Seitan

with Arcadian Greens & Peanut Dressing

dinner

Seasonal Menu Quick and Easy Spring Recipes Winter Recipes High-Protein Chinese Leafy Greens Nuts Root Vegetables Seitan Dinner
SERVINGS
2 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

  • Large nonstick skillet
  • Box grater

INSTRUCTIONS

1
Prepare the produce and sauce

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 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 sliced 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 sauce. 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. Tuck in!