Mushroom stir-fry with seitan and coconut-lime rice
Ingredients
Seitan:
400
g
ready-mix seitan
400
ml
vegan dashi stock (alternatively: vegetable stock)
2
tb
soy sauce
1
ts
garlic powder
1
ts
ginger powder
Coconut and lime rice:
250
g
basmati rice
400
ml
coconut milk
200
ml
water
1
pc
lime, zest and juice
1
Pinch(es)
salt
Mushroom stir-fry:
300
g
mixed enoki or shitaki mushrooms, roughly chopped
2
pc
spring onions, cut in rings
2
pc
garlic cloves, finely chopped
2
tb
soy sauce
1
tb
palm sugar
2
tb
sesame oil
Some
fresh coriander, to garnish
Some
sesame seeds, to garnish
Some
salt and pepper to taste
Preparation
1. Mix the ready-mix seitan in a bowl with vegetable stock, soy sauce, garlic and ginger powder. Knead well until an even dough is formed. If necessary, add a little more liquid or ready-mix seitan. Shape the dough into a logical shape and steam in a steamer basket over boiling water for about 30 minutes. Then allow to cool and cut into thin slices.
2. Rinse the basmati rice thoroughly and bring to a boil in a saucepan with the coconut milk, water, lime zest and a pinch of salt. Reduce the heat and cover and simmer over low heat for about 18-20 minutes until the rice is tender. Stir in the lime juice before serving.
3. In a large frying pan, heat the sesame oil. Add the garlic, bell pepper and carrots and sauté over medium heat for 5 minutes. Add the mushrooms, seitan slices and spring onions, fry for another 5-7 minutes. Deglaze with soy sauce and maple syrup. Season with salt and pepper to taste.
4. Divide the coconut-lime rice between plates, arrange the seitan mushroom stir-fry on top. Garnish with fresh coriander and sesame seeds.
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