Another one of my favorite high protein, high fiber, and super nutritious vegan recipes. With the use of yacon syrup as a sweetener you get sweetness with a dose of gut health supportive fructo-oligosacharrides (click here to learn more about yacon syrup). I hope you enjoy.
Ingredients:
2 tbsp tamari
1 tbsp Sriracha
2 tbsp vegan mayo
2 garlic cloves, minced
8 oz seitan, thinly sliced
¾ cup short-grain brown rice
1 tbsp preferred plant-based oil
¼ cup + 1 tbsp rice vinegar (divided)
1 tbsp + 1 tsp yacon syrup (divided)
1 cucumber, peeled and thinly sliced
2 carrots, peeled and cut into matchsticks
¼ oz fresh mint, leaves picked from the stems
¼ oz fresh cilantro, leaves picked from the stems
1. Add brown rice, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 30 to 35 minutes.
2. Add just ¼ cup rice vinegar, just 1 tbsp yacon syrup, ¼ tsp salt, and ½ cup water to a small saucepan. Bring pickling liquid to a boil and remove from heat. Add cucumber, and carrots to a heatproof bowl, add pickling liquid, and transfer to the refrigerator to chill.
3. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add seitan and cook until crispy in places, 4 to 5 minutes. Add remaining rice vinegar, remaining yacon syrup, and tamari and cook, tossing occasionally, until sticky, another 1 to 2 minutes.
4. Add garlic, vegan mayo, and 1 tsp Sriracha to a small bowl and mix the spicy mayo. Add more Sriracha if you prefer more spice.
5. Divide rice between bowls and top with crispy seitan, pickled vegetables, cilantro, and mint. Dollop with spicy mayo. Enjoy the deliciousness!
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