CHICKPEA SEITAN FRIED RICE
SERVES 2 PORTIONS
1 cup jasmine rice
1 cup Pressure Cooker Tender Patties
1 425g (15oz) can chickpeas, drained and rinsed
3 tbsp tamari
3 tbsp maple syrup
1⁄4 tsp ground ginger
2 tbsp coconut oil
2 carrots, peeled and diced small
1 clove garlic, minced
Green onions, sliced, for garnish
NUTRITIONAL VALUES
Calories: 1406kcal
Fat: 29.3g (14.4g S.Fat)
Carbs: 229.3g
Protein: 61.7g
Sugar: 44.1g
Sodium: 1632mg
METHOD
In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water has been absorbed and the rice is tender. Place aside.
In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.
Add the chickpeas to the food processor and pulse three or four times to make small pieces.
Set aside the tamari, maple syrup, and ginger in a small bowl.
Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.
Garnish with the sliced green onions and serve.
In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.
Add the chickpeas to the food processor and pulse three or four times to make small pieces.
Set aside the tamari, maple syrup, and ginger in a small bowl.
Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.
Garnish with the sliced green onions and serve.
