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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (355g) Recipe makes 2 servings The following items or measurements are not included below: seitan |
||
| Calories 134 | ||
| Calories from Fat 86 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 622mg | 25% | |
| Potassium 428mg | 12% | |
| Total Carbohydrate 10.3g | 3% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 2.6g | ||
| Protein 3.7g | 7% | |
Ingredients
- 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 stock
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 dash salt
- 1 teaspoon cornstarch (optional)
Directions
1
Heat olive oil in saucepan. Add garlic and ginger and saute gently for one minute.2
Add seitan and carrot, and saute until the seitan begins to brown.3
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.4
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.5
Serve hot.
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Browse similar recipes by category
- Course > Main Dish
- Cuisine > Asian > Southeastern > Vietnamese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
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Featured Reviews for This Recipe
From: VegSocialWorker
On Feb 8, 2008
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.
From: anne in apex
On Jan 19, 2008
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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