Tags

, , , , , , , , , , , , , , , ,

I used seitan. If you don’t like it or can’t eat it, tofu or straight up veggies would work, too.

  • Ingredients:
  • seitan strips
  • grapeseed oil
  • fresh-ground peanut butter
  • liquid amino and/or soy sauce
  • apple cider vinegar
  • ginger
  • sriracha (optional)
  • veggies (fresh or frozen — up to you)
  • green onions

To make the sauce, I poured a bit of grapeseed oil in a pan, added a few globs of all natural, fresh-ground peanut butter. (The fresh-ground makes all the difference. It’s still got little chunks of peanut in it so it comes across more…awesome… than the bottle stuff.) Then, I poured on some liquid amino and some soy sauce, a bit of apple cider vinegar and about 2 TB of water. Threw on a few dashes of ground ginger and squirted in some sriracha sauce. Then, on medium heat, stirred it all up until it was a little runnier than a thick paste.

Tossed in the pre-cooked seitan and stirred it around until coated.

Tossed in some veggies. I used carrots, peppers, onions, cauliflower, and broccoli. Use whatever makes you happy.

Just before serving, I topped it off with some fresh-sliced green onions.

I served it over a bed of Jasmine rice. You could serve it with rice noodles, brown rice, or even a potato if you wanted.

Advertisements