Prep 10 mins
Cook 30 mins
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.
- 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 2 cups 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.
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.
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!