Curried Coconut Seitan


Serves: 4
Total Calories: 103

Ingredients

1 (12-ounce) package seitan
2 tablespoons sesame oil
2 cups coarsely chopped green cabbage
1 cup coarsely chopped carrot
1 cup coarsely chopped red bell pepper (optional)
1 teaspoon curry powder
2 teaspoons shredded coconut
1 cup mung bean sprouts

Directions:

1. Reserving the liquid, cut the seitan into 1/2-inch cubes. Heat the oil in a wok or medium-sized skillet over medium-high heat. Add the seitan and stir-fry for 5 minutes.

2. Add the seitan liquid and cabbage to the wok, and stir-fry 3 to 5 minutes, or until the cabbage becomes bright green. Toss in the carrots and stir-fry another 3 to 5 minutes, or until the carrots turn bright orange.

3. Stir the bell pepper (if using), curry powder, and coconut into the mixture. Adjust the seasonings, if desired. For a spicier taste, add more curry; for added sweetness, add more coconut.

4. Serve hot either as is or over noodles. Garnish with mung bean sprouts.

FYI . . .
Seitan (pronounced SAY• tan) is a meat-like substitute made from the gluten in whole wheat flour. Depending on how it is cooked and seasoned, seitan (like tofu) can take on a variety of flavors. This allows cooks to use seitan to create vegetarian “meat” dishes.

Nutritional Facts:

Serves: 4
Total Calories: 103
Calories from Fat: 64

This Curried Coconut Seitan recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.


More Recipes from the Going Wild in the Kitchen Cookbook:
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Pasta with Roasted Vegetables and Chevre
Moroccan Black Bean Stew
Curried Coconut Seitan
Roasted Eggplant with Wine and Morel Mushrooms
Goat Cheese Mushroom Strudel
Hiziki with Shiitake Mushrooms and Butternut Squash
Black Bean Chili with Sun-Dried Tomatoes
Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
Roasted Eggplant and Tomatoes with Chickpeas
Soba with Stir-Fried Asparagus and Snow Peas
Linguine a la Sweet Putanesca
Lentil Stew with Saffron and Porcini Mushrooms
Tempeh with Marinated Sun-Dried Tomatoes and Kale
Sweet and Spicy Udon Noodles with Tofu
Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano




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