Seitan In Peanut Sauce Or Vegetarian Gai Tua Recipes

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SEITAN IN PEANUT SAUCE OR VEGETARIAN GAI TUA

This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores.

Provided by Andi Martin

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 14



Seitan in Peanut Sauce or Vegetarian Gai Tua image

Steps:

  • Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
  • Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
  • Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 34 g, Fat 33.3 g, Fiber 8.6 g, Protein 40.5 g, SaturatedFat 22 g, Sodium 645 mg, Sugar 12.1 g

2 teaspoons chopped fresh ginger
3 cloves garlic, chopped
1 teaspoon red curry paste
1 (15 ounce) can coconut milk, divided
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
3 tablespoons smooth peanut butter
3 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon tamari or soy sauce
½ teaspoon chili garlic sauce
½ teaspoon vegetarian oyster sauce
½ sweet onion, chopped
1 bunch fresh spinach, chopped
4 green onions, chopped

SEITAN IN PEANUT SAUCE OR VEGETARIAN GAI TUA

This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores.

Provided by Andi Martin

Categories     Seitan Recipes

Time 55m

Yield 4

Number Of Ingredients 14



Seitan in Peanut Sauce or Vegetarian Gai Tua image

Steps:

  • Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
  • Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
  • Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 34 g, Fat 33.3 g, Fiber 8.6 g, Protein 40.5 g, SaturatedFat 22 g, Sodium 645 mg, Sugar 12.1 g

2 teaspoons chopped fresh ginger
3 cloves garlic, chopped
1 teaspoon red curry paste
1 (15 ounce) can coconut milk, divided
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
3 tablespoons smooth peanut butter
3 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon tamari or soy sauce
½ teaspoon chili garlic sauce
½ teaspoon vegetarian oyster sauce
½ sweet onion, chopped
1 bunch fresh spinach, chopped
4 green onions, chopped

SEITAN IN PEANUT SAUCE OR VEGETARIAN GAI TUA

This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores.

Provided by Andi Martin

Categories     Seitan Recipes

Time 55m

Yield 4

Number Of Ingredients 14



Seitan in Peanut Sauce or Vegetarian Gai Tua image

Steps:

  • Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
  • Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
  • Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 34 g, Fat 33.3 g, Fiber 8.6 g, Protein 40.5 g, SaturatedFat 22 g, Sodium 645 mg, Sugar 12.1 g

2 teaspoons chopped fresh ginger
3 cloves garlic, chopped
1 teaspoon red curry paste
1 (15 ounce) can coconut milk, divided
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
3 tablespoons smooth peanut butter
3 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon tamari or soy sauce
½ teaspoon chili garlic sauce
½ teaspoon vegetarian oyster sauce
½ sweet onion, chopped
1 bunch fresh spinach, chopped
4 green onions, chopped

SEITAN IN PEANUT SAUCE OR VEGETARIAN GAI TUA

This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores.

Provided by Andi Martin

Categories     Seitan Recipes

Time 55m

Yield 4

Number Of Ingredients 14



Seitan in Peanut Sauce or Vegetarian Gai Tua image

Steps:

  • Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
  • Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
  • Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 34 g, Fat 33.3 g, Fiber 8.6 g, Protein 40.5 g, SaturatedFat 22 g, Sodium 645 mg, Sugar 12.1 g

2 teaspoons chopped fresh ginger
3 cloves garlic, chopped
1 teaspoon red curry paste
1 (15 ounce) can coconut milk, divided
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
3 tablespoons smooth peanut butter
3 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon tamari or soy sauce
½ teaspoon chili garlic sauce
½ teaspoon vegetarian oyster sauce
½ sweet onion, chopped
1 bunch fresh spinach, chopped
4 green onions, chopped

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