Ginger Braised Seitan Recipe #276754
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.
by Haleth
40 min | 10 min prep
SERVES 2
- 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)
- 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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5 stars