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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
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. 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 tbsp Sriracha
  12. ¼ oz fresh cilantro
  13. ¼ oz fresh mint
  14. 1 tbsp (2 tbsp) vegetable oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
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 (3 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(s). Thinly slice the jalapeño(s). Peel carrots and slice into matchsticks.

3
Pickle the vegetables

Add just ¼ cup (½ cup) rice vinegar, just 1 tbsp (2 tbsp) turbinado sugar, ¼ tsp (½ tsp) salt, and ½ cup (1 cup) water to a small saucepan. Bring pickling liquid to a boil and remove from heat. Add sliced cucumber, sliced jalapeño, and sliced carrot to a heatproof bowl, add pickling liquid, and transfer to the refrigerator.

4
Cook the seitan

Thinly slice the seitan. Heat 1 tbsp (2 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. TIP: Work in batches for the 4 serving recipe.

5
Make the spicy mayo

Peel and mince the garlic. Add minced garlic, Vegenaise, and 1 tsp (2 tsp) Sriracha to a small bowl and mix the spicy mayo. TIP: Add more Sriracha if you prefer more spice.

6
Serve

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

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