Ginger Braised Seitan Recipes

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GINGER BRAISED SEITAN



Ginger Braised Seitan image

A warm and hearty meal, full of ginger. I made this to mimic a non-vegetarian dish that a friend had in a Vietnamese restaurant. Serve it with rice to absorb all the juices.

Provided by Haleth

Categories     Vietnamese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

10 ounces seitan
2 garlic cloves, chopped
2 tablespoons ginger, chopped
1 tablespoon olive oil
1 carrot, peeled and sliced
5 mushrooms, sliced
1 cup spinach
2 cups water or 2 cups stock
1 teaspoon sesame oil
1 tablespoon soy sauce
1 dash salt
1 teaspoon cornstarch (optional)

Steps:

  • Heat olive oil in saucepan. Add garlic and ginger and saute gently for one minute.
  • Add seitan and carrot, and saute until the seitan begins to brown.
  • Add mushrooms, water, sesame oil, soy sauce, and a dash of salt. Cover saucepan and bring to a boil. Turn the heat down low, leave the cover ajar, and cook slowly for 20-30 minutes, until the carrots are soft.
  • Stir the spinach into the broth. If desired, mix cornstarch with 2 teaspoons of cold water, and add to broth to thicken it. Cook uncovered for another minute until the spinach is cooked.
  • Serve hot.

BRAISED SEITAN WITH BRUSSELS, KALE AND SUN-DRIED TOMATOES



Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes image

Make and share this Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes recipe from Food.com.

Provided by Eat Your Vegetables

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
6 shallots, thinly sliced
2 cups seitan, sliced into bite-sized pieces
1/2 lb Brussels sprout, quartered
4 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/2 teaspoon salt
fresh ground black pepper
1/2 cup sun-dried tomato, chopped
2 cups vegetable broth
1/4 cup red wine
4 cups kale, chopped

Steps:

  • Preheat a large pan over medium-high heat. Saute the shallots and seitan in 2 T olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and saute for another minute. Mix in the sun-dried tomatoes.
  • Add the vegetable broth and wine. Once the liquid is boiling, add the chopped kale. Stir the kale until it is wilted. Cover the pan, leaving a little room for steam to escape, and lower the heat. Simmer for 5-7 minutes. Taste and adjust the salt, serve immediately,.

Nutrition Facts : Calories 170.6, Fat 7.8, SaturatedFat 1.1, Sodium 477.9, Carbohydrate 21.1, Fiber 3.8, Sugar 3.6, Protein 5.6

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