So… guess who’s going to be vegan for a few weeks to see how it goes? It’s kind of a long story, but the gist of it is that I’m probably going to be posting mostly vegan recipes for the next while. Anyway, this dinner was all kinds of tasty, not to mention quick and easy. I can’t believe I have never tried seitan before! It was totally delicious. It would have been perfect with some peanuts or cashews sprinkled over the top, but we didn’t have any, so we made do. Geoff pronounced it awesome, and couldn’t wait to eat the leftovers for lunch. All in all, a great success!
Thai Peanut Stir Fry with Seitan
1 tsp olive oil
1 small to medium onion, diced
3/4 cup baby carrots, chopped
1 medium zucchini, chopped
2 cups broccoli florets, cut into bite sized pieces
Sautee onion and carrots in olive oil until carrots are slightly softened. Add broccoli and zucchini and cook, stirring frequently, until vegetables are crisp-tender. Add seitan. When seitan is warmed through, add peanut sauce (recipe below) to taste. Serve over rice.
Mel’s Kitchen Cafe
1/4 cup creamy peanut butter
2 tablespoons peanut oil or canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 teaspoon red pepper flakes
Add all ingredients to a food processor or blender and process until smooth. Add water until desired consistency is reached (I added about 1/4 cup).