Best Ginger Braised Seitan Recipes

GINGER BRAISED SEITAN

Ginger Braised Seitan image

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.

Provided by Haleth

Categories Vietnamese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

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)

Steps:

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.

BRAISED SEITAN WITH BRUSSELS, KALE AND SUN-DRIED TOMATOES

Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes image

Make and share this Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes recipe from Food.com.

Provided by Eat Your Vegetables

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 shallots, thinly sliced
2 cups seitan, sliced into bite-sized pieces
1/2 lb Brussels sprout, quartered
4 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/2 teaspoon salt
fresh ground black pepper
1/2 cup sun-dried tomato, chopped
2 cups vegetable broth
1/4 cup red wine
4 cups kale, chopped

Steps:

Preheat a large pan over medium-high heat. Saute the shallots and seitan in 2 T olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and saute for another minute. Mix in the sun-dried tomatoes.
Add the vegetable broth and wine. Once the liquid is boiling, add the chopped kale. Stir the kale until it is wilted. Cover the pan, leaving a little room for steam to escape, and lower the heat. Simmer for 5-7 minutes. Taste and adjust the salt, serve immediately,.

Nutrition Facts : Calories 170.6, Fat 7.8, SaturatedFat 1.1, Sodium 477.9, Carbohydrate 21.1, Fiber 3.8, Sugar 3.6, Protein 5.6

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