with Pickled Vegetables & Brown Rice
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- ¾ cup short-grain brown rice
- 1 cucumber
- 1 jalapeño
- 2 carrots
- 8 oz seitan
- ¼ cup + 1 tbsp rice vinegar
- 1 tbsp + 1 tsp turbinado sugar
- 2 tbsp tamari
- 1 garlic clove
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 1 tsp Sriracha packet
- ¼ cup fresh cilantro
- ¼ cup fresh mint
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
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.
Peel and thinly slice the cucumber. Thinly slice the jalapeño. Peel carrots and slice into matchsticks. Thinly slice the seitan.
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.
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.
Peel and mince the garlic. Add minced garlic, Vegenaise, and Sriracha to a small bowl and mix the spicy mayo.
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!