Ginger Braised Seitan

"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."
 
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Ready In:
40mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. Tasty and pretty easy. I used home-made seitan and sauteed in broth rather than oil to cut back on the fat a little. I served over a mixture of whole grains with a side of steamed broccoli. We thought that it was a little on the bland side and would add more garlic, onions and something spicy next time. Thanks for posting, this was a fun recipe to try.
     
  2. This gets five stars because DH is still talking about it, and has informed me that I can make it again. High praise indeed!! :D This was our first taste of seitan. I will make my own, but I bought it this time, to see if we'd like it. I made the recipe as stated, except I added some red pepper flakes to the garlic/ginger saute step. I will probably add some onions, and I would think this would be flexible to whatever vegetables were available. We ate it over brown rice. A welcome addition to my "meatless that we loved" cookbook!
     
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RECIPE SUBMITTED BY

I learned how to cook at a vegetarian co-op in college, which makes me somewhat unusual as cooks go -- the hippie co-op cooking style still informs most of my cooking. I've been vegetarian since 2005, and I love teaching people that food can taste good even without meat. I love cooking local, organic food with lots of veggies, and my local farmer's market is the best part of living in a city, food-wise.
 
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