PRESSURE COOKER THAI NUGGETS
PRESSURE COOKER THAI NUGGETS
Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg
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
STEAMED SEITAN CHIPOTLE LINKS
Calories: 1220kcal
Fat: 77.1g (66.1g S.Fat)
Carbs: 140.1g
Protein: 11.6g
Sugar: 94.4g
Sodium: 153mg
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
HARISSA SEITAN AND GREEN BEANS
Calories: 379kcal
Fat: 0g (0g S.Fat)
Carbs: 92.3g
Protein: 4.6g
Sugar: 76.7g
Sodium: 55mg
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
ACADIAN BLACK BEANS AND RICE
Calories: 1190kcal
Fat: 9.2g (1.8g S.Fat)
Carbs: 253.3g
Protein: 44.3g
Sugar: 7.5g
Sodium: 1411mg
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
FRIED HOISIN TOFU WITH PEANUT SAUCE-TOUCHED UDON
Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg
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
WHITE BEAN STEW WITH CHIPOTLE LINKS
Calories: 455kcal
Fat: 11.5g (1.4g S.Fat)
Carbs: 69.8g
Protein: 24.2g
Sugar: 11.1g
Sodium: 733mg
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
BROCCOLI STIR-FRY WITH SEITAN AND CASHEWS
Calories: 315kcal
Fat: 0.9g (0.2g S.Fat)
Carbs: 78.2g
Protein: 5g
Sugar: 51.2g
Sodium: 15mg
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
SEITAN NUGGETS ROTELLE
Calories: 295kcal
Fat: 8g (1.1g S.Fat)
Carbs: 43.9g
Protein: 12.3g
Sugar: 2.4g
Sodium: 273mg
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.
PROTEIN POTLUCK SPECIAL
PROTEIN POTLUCK SPECIAL
Calories: 44kcal
Fat: 3.6g (0.9g S.Fat)
Carbs: 2.3g
Protein: 1.4g
Sugar: 0.3g
Sodium: 449mg
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
STUFFED SWEET POTATOES WITH TAHINI DRESSING
Calories: 137kcal
Fat: 10.5g (4.9g S.Fat)
Carbs: 5.9g
Protein: 5.3g
Sugar: 2.3g
Sodium: 249mg
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.
AIR-FRIED STICKY RICE FEATURING SEITAN
AIR-FRIED STICKY RICE FEATURING SEITAN
Calories: 504kcal
Fat: 3.1g (0.4g S.Fat)
Carbs: 100g
Protein: 15.3g
Sugar: 15g
Sodium: 1858mg
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.
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