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Vietnamese Seitan with Pickled Vegetables & Brown Rice
2 or 4 Serving Dinner

Vietnamese Seitan

with Pickled Vegetables & Brown Rice

Tags: High-Protein, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
12g
CARBOHYDRATES
90g
PROTEIN
44g

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INGREDIENTS

  1. ¾ cup short-grain brown rice
  2. ¼ cup + 1 tbsp rice vinegar (divided)
  3. 1 tbsp + 1 tsp turbinado sugar (divided)
  4. 1 cucumber, peeled and thinly sliced
  5. 1 jalapeño, thinly sliced
  6. 2 carrots, peeled and cut into matchsticks
  7. 8 oz seitan, thinly sliced
  8. 2 tbsp tamari
  9. 1 garlic clove, peeled and minced
  10. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  11. 1 tbsp Sriracha
  12. ¼ oz fresh cilantro, leaves picked from the stems
  13. ¼ oz fresh mint, leaves picked from the stems
  14. 1 tbsp vegetable oil*
  15. Salt*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
12g
CARBOHYDRATES
90g
PROTEIN
44g

View Full Nutrition Label


Get Recipes Delivered

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. (4-serving meal: use 3 cups water)

2
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 pickling liquid to a boil and remove from heat. Add cucumber, jalapeño, and carrot to a heatproof bowl, add pickling liquid, and transfer to the refrigerator. (4-serving meal: use ½ cup rice vinegar, 2 tbsp turbinado sugar, ½ tsp salt, 1 cup water)

3
Cook the seitan

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium high heat. Add seitan and cook until crispy in places, 4 to 5 minutes. Add remaining rice vinegar, remaining turbinado sugar, and tamari and cook, tossing occasionally, until sticky, another 1 to 2 minute. (4-serving meal: use 2 tbsp vegetable oil) TIP: Work in batches for the 4-serving meal.

4
Make the spicy mayo

Add garlic, Vegenaise, and 1 tsp Sriracha to a small bowl and mix the spicy mayo. (4-serving meal: use 2 tsp Sriracha) TIP: Add more Sriracha if you prefer more spice.

5
Serve

Divide rice between bowls and top with crispy seitan, pickled vegetables, cilantro, and mint. Dollop with spicy mayo. Dig in!

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