Seitan with Red Rice

Ingredients

• Seitan1.5 palm (150 g)
• Rice1 cup (200 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Paprika Powder1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Finely dice 1/3 of the seitan and the carrot. Cut the remaining seitan into fillets.

3. 3

   Step 3

   Separately, place a small pot filled with water over high heat.

4. 4

   Step 4

   While heating 2/3 of the oil in a pot over medium-high heat, chop the onion, garlic and tomato.

5. 5

   Step 5

   Once heated, stir-fry the onion and garlic and add a pinch of salt. Stir-fry 5 minutes over medium heat.

6. 6

   Step 6

   Once the water boils, add the carrot and let it boil for 6 minutes. Remove and drain.

7. 7

   Step 7

   Add the tomato and the diced seitan to the pot with the onion and cook for 7-8 minutes.

8. 8

   Step 8

   Simultaneously, preheat the griddle pan, pour the remaining oil and cook the seitan fillets for 2 minutes per side or until browned. Season to taste.

9. 9

   Step 9

   Add the rice and carrot to the sauce. Stir and cook for 1-2 minutes. Season to taste with salt and pepper and remove from heat.

10. 10

    Step 10

    Serve the seitan with the red rice on a plate. You can add a little fresh oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Seitan with Red Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.