Happy New Year!
For our final Meatless Monday post of the year we've got a brand new recipe for you from our latest book, The Vegan System. These Thai Lettuce Boats with Spicy Seitan are a fresh (and cheap!) way to jazz up leftover seitan .
PREPARATION TIME: 15 MINUTES (if your BASIC SEITAN is already prepared)
COOKING TIME: 20 MINUTES
YIELD: 12 LETTUCE BOATS
1 tablespoon minced ginger
2 teaspoons minced garlic
1/3 cup diced red bell pepper
1/3 cup diced orange bell pepper
1/4 cup sliced green onions
1 jalapeño pepper, finely diced
½ cup coconut milk
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
3 tablespoons finely chopped fresh basil
1 teaspoon sea salt
¼ teaspoon pepper
3 cups cooked jasmine rice
3 cups BASIC SEITAN, finely chopped
2 tablespoons low-sodium soy sauce
1 tablespoon Thai red curry sauce
1 tablespoon sriracha sauce
oil for sautéing
12 large lettuce romaine lettuce leaves, loose
1. In a small skillet, sauté the ginger, garlic, bell peppers, green onions and jalapeño pepper in a small Amount of oil until the vegetables are tender. Drain and put in small bowl.
2. Add the coconut milk, lime juice, cilantro, parsley, basil, sea salt and pepper to the vegetables. Pour into the cooked rice and mix well. Set aside.
3. Sauté the finely chopped seitan in a little oil and add the soy sauce, red curry sauce and sriracha sauce. Continue to sauté until the seitan is brown and crispy.
4. Put a few spoonfuls of the rice mixture on 1 lettuce leaf. Top with a few spoonfuls of the seitan. Repeat the process for the remaining lettuce leaves.