PRESSURE COOKER THAI NUGGETS

SERVES 4 PORTIONS

3⁄4 cup plus 3 tbsp vital wheat gluten

1⁄4 cup chickpea flour

1⁄2 tsp ground ginger

1⁄2 tsp salt

1⁄4 tsp garlic powder

1⁄4 tsp paprika

3⁄4 cup vegetable broth

2 tsp tamari, divided

4 tsp red curry paste, divided

1 1⁄2 cups vegetable broth, divided

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg

METHOD

In a large mixing bowl, combine the gluten, flour, ginger, salt, garlic powder, and paprika.

In a small bowl, combine 3/4 cup vegetable broth, 1 teaspoon tamari, and 2 teaspoon red curry paste. Combine the wet and dry ingredients in a mixing bowl.

Combine the ingredients and knead for 2 to 3 minutes, or until the dough is elastic. It's a very wet dough, but it's still quite elastic. It should be slightly stretchy and pull back while remaining pliable. Pinch off small pieces of seitan dough, about 1 to 1 1/2 inch in diameter. When cooked, they will swell up. Put everything in an electric pressure cooker.

Stir together 1 1/2 cup vegetable broth, 1 1/2 cup water, and 2 tsp red curry paste in a mixing bowl. Pour the mixture over the nuggets in the pressure cooker. Close the lid and make sure the top knob is turned to the sealing position. On the front of the pot, press the Manual button. Set the button to 4 (meaning 4 minutes). The pressure cooker will make a clicking sound and will begin to build pressure. Building pressure and cooking time will take about 15 minutes. Allow the nuggets to set in the pot. They will continue to cook as the pressure naturally releases. Don't rant.

Go ahead and vent after about an hour. It may have already cooled completely, but vent to ensure that all pressure has been released before opening the lid.

Remove the nuggets from the liquid and place them on a cooling rack to cool. You can eat them right away, add them to a recipe, or store them in the refrigerator overnight. They're even better the next day. You can also put them in the freezer.

STEAMED SEITAN CHIPOTLE LINKS

SERVES 1 CUP OR 4 LINKS

1⁄3 cup plus 2 tbsp vital wheat gluten

2 tbsp chickpea flour

1 tsp garlic powder

1 tsp onion powder

1 tsp taco seasoning

2 tbsp tomato sauce

1 tsp chipotle hot sauce

NUTRITIONAL VALUES

Calories: 1220kcal
Fat: 77.1g (66.1g S.Fat)
Carbs: 140.1g
Protein: 11.6g
Sugar: 94.4g
Sodium: 153mg

METHOD

In a large mixing bowl, combine the gluten, flour, garlic and onion powders, and taco seasoning.

In a small mixing bowl, combine 14 cup water, tomato sauce, and hot sauce. Mix the liquid mixture into the dry ingredients. Knead for 2 minutes, or until the dough is elastic. As you knead it, you'll notice it pull back into a rounder shape. This is a firm dough that will not expand as it cooks.

Divide the dough into four equal parts and roll each one into a log shape.

In a saucepan, combine 5 cups of water. Bring the water to a boil. Turn off the heat and place a steamer basket inside the pan. Cover the steamer basket with seitan links. 40 minutes of steaming

Allow the seitan to cool before storing it in the refrigerator for up to 5 days or the freezer for up to 4 months.

HARISSA SEITAN AND GREEN BEANS

SERVES 4 PORTIONS

1 tbsp (15 ml) high heat neutral- flavoured oil

8 ounces (227 g) (8oz) Seitan or Tempeh (store bought), cut into 1⁄2-inch (1.3 cm) strips

2 handfuls green beans, trimmed, cut into bite-size pieces

1⁄2 of a red bell pepper, cut into thin strips

1 leek, white part only, cut in half, sliced into half-rounds

1⁄3 cup (80 ml) dry red wine, or vegetable broth

1 1⁄2 tbsp (24 g) (0.85oz) harissa paste, or to taste

3 tbsp (48 g) (1.7oz) tomato paste

1 cup (235 ml) vegetable broth

2 cloves garlic, minced

Juice from 1⁄2 lemon

Salt and pepper

NUTRITIONAL VALUES

Calories: 379kcal
Fat: 0g (0g S.Fat)
Carbs: 92.3g
Protein: 4.6g
Sugar: 76.7g
Sodium: 55mg

METHOD

In a large skillet over medium-high heat, heat the oil. Cook for 4 to 6 minutes, stirring occasionally, until the seitan is browned. Cook for 3 minutes, or until the green beans are bright green.

Cook, stirring constantly, for 2 minutes, or until the bell pepper and leek are tender but not soft. Scrape any bits from the bottom of the skillet before adding the 1/3 cup (75 ml) wine or broth. Turn the heat down to medium- low.

Combine the harissa paste, tomato paste, broth, garlic, and lemon juice in a mixing bowl. Toss the seitan and vegetables in the sauce to coat. Cook, stirring occasionally, for 10 minutes. Season with salt and pepper to taste.

ACADIAN BLACK BEANS AND RICE

SERVES 6 PORTIONS

1 1⁄2 cups brown rice

3 1⁄2 cups low sodium vegetable broth

1 tbsp extra virgin olive oil

1⁄2 yellow onion, chopped

1 green bell pepper, chopped

2 425g (15oz) cans black beans, drained and rinsed

1 clove garlic, finely chopped

1⁄4 cup diced tomatoes

1 tsp parsley

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

1 tsp oregano

1⁄2 tsp cayenne pepper

1⁄4 tsp ground black pepper

1 tsp salt

NUTRITIONAL VALUES

Calories: 1190kcal
Fat: 9.2g (1.8g S.Fat)
Carbs: 253.3g
Protein: 44.3g
Sugar: 7.5g
Sodium: 1411mg

METHOD

Cook the brown rice according to your preference. I use a rice cooker. For this recipe, cook the rice with vegetable broth.

Heat the oil in a large skillet over medium heat before adding the onion and bell pepper. Cook for about 10 minutes, or until the onion is transparent. Combine all of the remaining ingredients (except the rice) in the large skillet with the onion and bell pepper. Cook for 10 minutes. Heat through the rice.

FRIED HOISIN TOFU WITH PEANUT SAUCE-TOUCHED UDON

SERVES 2 PORTIONS

1⁄2 cup hoisin sauce

4 tbsp soy sauce, divided

113g (4oz) extra-firm tofu, drained, and cubed

1⁄4 cup cornstarch or potato starch

2 tbsp coconut oil

198g (7oz) packaged organic udon noodles

1⁄2 cup plus 2 tbsp vegetable broth

1⁄4 cup peanut butter

142g (5oz) baby spinach

NUTRITIONAL VALUES

Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg

METHOD

In a small bowl, combine the hoisin and 2 tbsp soy sauce. Toss in the cubed tofu and set aside for 30 minutes to marinate.

On a large plate, spread out the cornstarch. Remove the tofu from the marinade and toss it in the cornstarch to coat all sides.

In a large skillet, heat the oil over medium-high heat. Fry the tofu on all sides in the hot oil. Place aside.

Fill a large saucepan halfway with water and cover it. Bring to a boil before adding the udon. Cook for 5 minutes before draining. Place aside.

Bring the broth and peanut butter to a boil in the same saucepan. Reduce the heat to low and cook for 2 minutes before adding the udon back into the pan. Apply the sauce to the udon. Stir the spinach into the sauce and noodles in the pot. Cook, on low heat, for about 3 minutes, or until the spinach wilts.

Remove from the heat and divide the mixture evenly between two bowls. Half of the tofu should be placed on top of each bowl of udon. Drizzle with the remaining hoisin mixture.

WHITE BEAN STEW WITH CHIPOTLE LINKS

SERVES 6 PORTIONS

1 pound navy beans

1 cup Steamed Seitan Chipotle Links

2 tbsp extra virgin olive oil

1⁄2 cup diced onion

2 carrots, peeled and chopped

2 cloves garlic, finely diced

2 425g (15oz) cans fire-roasted tomatoes

2 cobs of corn, kernels cut from the cob

1 cup vegetable broth

1 tsp basil

1 tsp hot sauce, such as Tabasco (omit if you don’t like spicy; you can put it on the table instead)

NUTRITIONAL VALUES

Calories: 455kcal
Fat: 11.5g (1.4g S.Fat)
Carbs: 69.8g
Protein: 24.2g
Sugar: 11.1g
Sodium: 733mg

METHOD

THE NIGHT BEFORE COOKING
Fill a large pot halfway with water and add the beans. Swish your hand around in the water, removing any beans that float or don't look right. The beans should be drained. Return the beans to the large pot. Cover the beans with water up to 4 inches above the surface. Allow to soak overnight on the counter.

THE NEXT DAY
Cover the beans with 2 to 3 inches of fresh water. Bring to a boil, covered. Reduce the heat to medium-low and cook, partially covered, for 112 to 2 hours. Stir a few times during the cooking time but keep the temperature at a good simmer and the beans covered with water. When you can squish one with your fingers, the beans are done.

Brown the seitan links on all sides when the beans are almost done. Remove from pan and cut into 34-inch pieces.

Heat the oil in a large skillet over medium-low heat. Sauté the chopped onion and carrots for 10 minutes. Cook for 1 minute more after adding the garlic.

TO FINISH
Return the beans to the large pot after draining. Cook for 10 minutes after adding the tomatoes. It'll be mushy. Bring the corn, broth, basil, and hot sauce to a boil. Reduce the heat to low and continue to cook for another 10 minutes.

BROCCOLI STIR-FRY WITH SEITAN AND CASHEWS

SERVES 2 PORTIONS

1 cup jasmine rice

2 cups broccoli, stems peeled and diced, florets cut into bite- size pieces

1⁄2 cup tamari

2 tbsp rice vinegar

2 tbsp maple syrup

1⁄2 tsp ground ginger

1⁄4 tsp garlic powder

1 red bell pepper, diced

2 tbsp cornstarch or potato starch

3⁄4 cup Pressure Cooker Thai Nuggets

1⁄2 cup raw cashews

NUTRITIONAL VALUES

Calories: 315kcal
Fat: 0.9g (0.2g S.Fat)
Carbs: 78.2g
Protein: 5g
Sugar: 51.2g
Sodium: 15mg

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 is absorbed and the rice is tender.

Meanwhile, bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 5 minutes over boiling water. Set aside after removing from the steamer.

In a small mixing bowl, combine the tamari, 1/4 cup plus 2 tbsps water, vinegar, syrup, ginger, and garlic powder.

1 tbsp sauce mixture in a large skillet Increase the heat to medium-high and add the bell peppers. Cook for 5 minutes. Cook for 5 minutes after adding the broccoli. Push the vegetables to the side and thicken the liquid with cornstarch. Stir for 1 minute over medium-high heat. Mix everything together, then add the seitan nuggets and cashews. Cook for about 3 minutes to heat through.

Serve with jasmine rice.

SEITAN NUGGETS ROTELLE

SERVES 6 PORTIONS

3 cups rotelle pasta

1 tbsp extra virgin olive oil

1⁄2 cup chopped onion

2 cups Steamed Seitan Smoky Nuggets, cut into bite- size pieces if necessary

2 cloves garlic, finely chopped

1 425g (15oz) can diced tomatoes

1⁄2 tsp Italian seasoning

1⁄2 tsp salt

1⁄4 tsp ground black pepper

Scallions, for garnish (optional)

NUTRITIONAL VALUES

Calories: 295kcal
Fat: 8g (1.1g S.Fat)
Carbs: 43.9g
Protein: 12.3g
Sugar: 2.4g
Sodium: 273mg

METHOD

Cook Rotelle according to package directions.

Meanwhile, in a large skillet over medium-high heat, heat the oil. Sauté the onion and seitan for 10 minutes, or until the onion is translucent. Cook for another minute after adding the garlic. Combine the diced tomatoes, Italian seasoning, salt, and pepper in a mixing bowl.

Bring to a boil, then reduce to a low heat and continue to cook for 5 minutes. Cooked Rotelle should be added now. 5 minutes on high heat

Garnish with scallions if desired.

LOADED SWEET POTATO BURRITOS

SERVES 6 BURRITOS

1 tbsp coconut oil

1 sweet potato, peeled and diced

227g (8oz) mushrooms, sliced

3⁄4 cup diced red onion

3⁄4 cup diced red bell pepper

1 1⁄2 cups Steamed Seitan Smoky Nuggets

1 1⁄2 tsp chili powder

1⁄2 tsp garlic powder

1⁄4 tsp ground cumin

2 cups baby spinach, torn small

6 whole wheat or sprouted grain tortillas

NUTRITIONAL VALUES

Calories: 454kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 103.8g
Protein: 4.1g
Sugar: 65.8g
Sodium: 26mg

METHOD

In a large skillet over medium-high heat, heat the oil. Combine the sweet potato, mushrooms, onion, and bell pepper in a mixing bowl. Cook for 15 minutes. Cook for 5 minutes more after adding the seitan, chili powder, garlic powder, and cumin. Cook for about a minute, or until the spinach is wilted.

If the tortillas are stiff, such as sprouted grain, microwave them for 10 to 15 seconds to soften them. This will make rolling them easier.

1 cup sweet potato mixture spooned down the center of each tortilla Roll up your sleeves. To make it easier to handle, cut it in half.

SLOW COOKER BLACK BEAN AND LENTIL SUPER BURRITOS

SERVES 6 PORTIONS

2 425g (15oz) cans diced tomatoes

1⁄4 cup salsa

2 425g (15oz) cans black beans, drained and rinsed

1 cup brown rice

1⁄2 cup corn, fresh, frozen, or canned

2 tbsp taco seasoning

1 tsp ground cumin

1 tsp salt

2 chipotle peppers in adobo sauce, finely chopped

2 1⁄2 cups vegetable broth

1⁄2 cup lentils

12 whole wheat tortillas

Additional toppings, such as more salsa, avocado or guacamole, and black olives

NUTRITIONAL VALUES

Calories: 1246kcal
Fat: 25.4g (8.7g S.Fat)
Carbs: 193.6g
Protein: 67g
Sugar: 9.2g
Sodium: 2634mg

METHOD

In a slow cooker, combine the tomatoes, salsa, beans, rice, corn, taco seasoning, cumin, salt, chipotles, and broth. Cover and stir. Cook for 6 to 8 hours on low or 3 to 4 hours on high.

For the last 40 minutes of cooking, add the lentils. Continue to cook the lentils until they are tender. The rice will be tender, and most of the liquid will have been absorbed. This is the stuffing.

Lay out the tortillas and spoon about 13 to 12 cup of the filling (for a very large burrito) onto each. Filling should be spread down the center of the tortilla. Fold each end over the point edge of the beans by about 112inches. Then, along the long edge, roll up the tortilla. If you want to use a specific technique on these, go ahead and do so.

Stack and top with additional salsa, avocado or guacamole, and black olives.

PROTEIN POTLUCK SPECIAL

SERVES 8 PORTIONS

1 pound lentils

1 bay leaf

1 tbsp extra virgin olive oil

1 cup finely chopped onion

1 green bell pepper, diced

2 carrots, finely chopped

3 Roma tomatoes, diced

1 tsp paprika

1 tsp ground cumin

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tsp coconut sugar

1⁄2 tsp salt

2 Slow Cooker Versatile Seitan Balls, cubed

NUTRITIONAL VALUES

Calories: 44kcal
Fat: 3.6g (0.9g S.Fat)
Carbs: 2.3g
Protein: 1.4g
Sugar: 0.3g
Sodium: 449mg

METHOD

In a large saucepan, cook the lentils and bay leaf according to package directions.

While the lentils are cooking, heat the oil in a large skillet over medium-high heat. Sauté the onions and bell pepper for 10 minutes. Cook for 5 minutes after adding the remaining ingredients. Stir in the lentils and cook for 5 minutes to heat through.

STUFFED SWEET POTATOES WITH TAHINI DRESSING

SERVES 2 PORTIONS

FOR THE SWEET POTATOES AND STUFFING

2 sweet potatoes

1 tbsp coconut oil

1⁄4 cup diced white onion

113g (4oz) white mushrooms, chopped

1 cup Slow Cooker Versatile

Seitan Balls, chopped

1⁄4 tsp ground cumin

1⁄4 tsp onion powder

1⁄4 tsp salt

Pinch of ground black pepper

FOR THE TAHINI SAUCE

1⁄4 cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

1⁄4 tsp salt

Pinch of ground black pepper

NUTRITIONAL VALUES

Calories: 137kcal
Fat: 10.5g (4.9g S.Fat)
Carbs: 5.9g
Protein: 5.3g
Sugar: 2.3g
Sodium: 249mg

METHOD

SWEET POTATOES AND STUFFING:
Preheat the oven to 350°F (180°C, or gas mark 4).

Place the sweet potatoes in a preheated oven for 40 to 45 minutes, or until soft.

Meanwhile, heat the oil in a large skillet over medium- high heat. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the seitan, cumin, onion powder, salt, and pepper. Place aside.

Cut the top of the sweet potatoes off the long side and scoop out the centres as best you can. In a medium bowl, combine the centres. Fill the bowl with all but 1/3 cup of the seitan-mushroom mixture from the skillet. Combine thoroughly. Fill the shells with the sweet potato mixture. Return to the oven for 15 minutes at 350°F (180°C, or gas mark 4) to heat through.

TAHINI SAUCE:
During this time, combine all the tahini sauce ingredients with 3 tbsp water. Place aside.

ASSEMBLY:
Take the potatoes out of the oven and place them on a serving dish. Drizzle the tahini sauce over the stuffed sweet potatoes and top with the remaining seitan- mushroom mixture.

BAKED TOFU WITH SPICY TAHINI SAUCE

SERVES 4 PORTIONS

1 1⁄2 cups jasmine rice

397g (14oz) extra-firm tofu, drained, pressed, and cut into 1⁄2- inch cubes

1 1⁄4 cups tahini

1⁄4 cup tamari

1⁄4 cup rice vinegar

1⁄4 cup maple syrup

1⁄2 tsp ground ginger

1 clove garlic, minced

1⁄2 tsp sriracha

Fresh thyme, for garnish (optional)

NUTRITIONAL VALUES

Calories: 2027kcal
Fat: 96.6g (13g S.Fat)
Carbs: 249.9g
Protein: 56.4g
Sugar: 13.4g
Sodium: 1210mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.

Cover the rice in a saucepan with 3 cups of water. Bring to a boil, then reduce to a low heat. Cook for about 15 minutes, or until the water is absorbed.

Bake the tofu cubes for 15 minutes on the prepared baking sheet. Cook for 10 minutes more after flipping with a spatula. Place aside.

Make the sauce while the tofu is baking: In a saucepan, combine tahini, tamari, 12 cup water, rice vinegar, maple syrup, ginger, garlic, and sriracha. Stir well and heat until hot and creamy.

Toss in the prepared tofu and serve immediately over rice. If desired, garnish with thyme.

SEITAN BALLS WITH SLOW COOKER SPAGHETTI SAUCE

SERVES 6 PORTIONS

2 tbsp extra virgin olive oil

2 cups finely diced yellow onion

4 cloves garlic, finely diced

2 794g (28oz) cans diced tomatoes

4 170g (6oz) cans tomato paste

1 tsp crumbled bay leaf

2 tbsp coconut sugar

1 tsp oregano

1 tsp basil

1 tsp salt

1⁄2 tsp ground black pepper

1 1⁄2 cups Slow Cooker Versatile Seitan

340g (12oz) spaghetti

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 11.8g (4.5g S.Fat)
Carbs: 6.4g
Protein: 8.8g
Sugar: 1.1g
Sodium: 413mg

METHOD

Heat the oil in a large skillet over medium high heat. Cook until the onion is translucent, about 10 to 15 minutes. Reduce the heat to medium, add the garlic, and cook for 2 minutes more. In the slow cooker, combine all of the ingredients (except the seitan and pasta) and 112 cups water. Cook for 6 to 8 hours on low, adding the seitan in the last hour. If cooking on high, cook for 3 to 4 hours, adding the seitan for the last half hour.

Cook the spaghetti according to the package directions, then top with the seitan pasta sauce.

ARROZ CON SEITAN

SERVES 4 PORTIONS

2 tbsp extra virgin olive oil

1 cup chopped onion

1 bell pepper, chopped

1 clove garlic, minced

2 cups jasmine rice

1 425g (15oz) can tomatoes, diced

1 cup vegetable broth

2 cups Steamed Seitan Chipotle Links, torn into bite-size pieces

227g (8oz) peas, fresh, frozen, or canned (optional)

1 tsp salt

1⁄4 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 83kcal
Fat: 2.9g (0g S.Fat)
Carbs: 2.1g
Protein: 11.8g
Sugar: 0.8g
Sodium: 798mg

METHOD

Heat the oil in a large skillet with a lid over medium-high heat. Sauté the onions and bell peppers for 10 minutes. Stir in the garlic and heat through. Combine the rice, tomatoes, and vegetable broth in a mixing bowl. To ensure that all the rice is submerged in liquid, stir and pat it down with the back of a wooden spoon.

Cover, bring to a boil, then reduce to a simmer for 15 minutes. Check to see if the rice is done and most of the liquid has been absorbed.

Replace the cover and lightly stir in the seitan, peas (if using), salt, and pepper. Allow to steam for 10 minutes over low heat.

ARTICHOKE FLATBREAD WITH CRUMBLED SEITAN

SERVES 2 PORTIONS

FOR THE CASHEW CHEESE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

1⁄2 cup water

1 tbsp nutritional yeast

1 tbsp tapioca starch or tapioca flour

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

FOR THE ASSEMBLY

2 8-inch flatbreads

1⁄4 cup baby spinach, cut in strips

1⁄2 cup Steamed Seitan Smoky Nuggets

397g (14oz) artichoke hearts in water, discarded

1 Roma tomato, chopped

1⁄4 cup canned sliced black olives

Raw shelled hempseed, for topping

NUTRITIONAL VALUES

Calories: 1624kcal
Fat: 54.5g (5.9g S.Fat)
Carbs: 237.6g
Protein: 71.2g
Sugar: 14.9g
Sodium: 2735mg

METHOD

CASHEW CHEESE:
In a blender, combine all of the cheese ingredients and blend until smooth. Place the blended mixture in a saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes. Remove from the heat and set aside to cool.

ASSEMBLY:
On each flatbread, spread a 1/2-cup layer of cashew cheese. Half of the spinach should be spread on each flatbread. Divide the seitan, artichokes, tomatoes, and olives among the flatbreads and distribute evenly.

Serve with hempseed strewn on top.

AIR-FRIED STICKY RICE FEATURING SEITAN

SERVES 4 PORTIONS

2 cups jasmine rice

1⁄2 cup soy sauce or gluten-free tamari

4 tbsp maple syrup

4 cloves garlic, finely chopped

2 tsp Chinese five spice

1⁄2 tsp ground ginger

4 tbsp white wine or rice vinegar

1 pound cremini mushrooms, wiped clean, or any large mushrooms cut in half

1 cup Pressure Cooker Thai Nuggets

1⁄2 cup frozen peas

NUTRITIONAL VALUES

Calories: 504kcal
Fat: 3.1g (0.4g S.Fat)
Carbs: 100g
Protein: 15.3g
Sugar: 15g
Sodium: 1858mg

METHOD

In a large saucepan, combine the rice and 2 cups of water. Bring to a boil, covered. Reduce the heat to medium and cook for 20 minutes, or until the water has been absorbed.

If your air fryer does not already have a built-in insert, add one now.

Set aside the soy sauce, maple syrup, garlic, Chinese five spice, ginger, and white wine in a small bowl.

Put the mushrooms in the air fryer to cook. If you have the option, set your thermostat to 350°F (180°C). Otherwise, simply turn it on—my air fryer temperature is pre-programmed and always cooks at 338°F. Cooking time is 10 minutes. Add the seitan nuggets to the air fryer. Stir if your air fryer does not have a built-in self-stirrer. Over the top, pour the liquid mixture and peas. Cook for 5 minutes, stirring occasionally.

Stir in the rice thoroughly. 2 minutes on high heat Serve.

RECIPE NOTES

If you don't have an air fryer, this dish can be made in a skillet. Set aside the cooked jasmine rice. Set aside the next six ingredients after mixing them together. In a large skillet, heat 1 tablespoon of oil. Cook for 10 minutes over medium-high heat with the mushrooms. Over the mushrooms, pour the liquid mixture. Cook for 5 minutes more after adding the peas and seitan nuggets. Stir in the cooked rice and heat through.