Name: Thai red curry seitan bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz seitan wheat protein, cubed; 1/4 cup jasmine rice; 3 tbsp light coconut milk; 1 tbsp tomato paste; 1 1/2 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1/2 tsp red pepper flakes; 1 tsp canola oil; 1/2 red bell pepper, sliced; 2.5 oz zucchini, sliced into half-moons; 1/3 cup water; 1/4 tsp salt; 1 tsp lime juice

Nutrition

Per serving

473 calories

Protein: 47g; 40% of calories
Carbs: 52g; 44% of calories
Fat: 8g; 16% of calories

Instructions

Prep 20 min · Cook 10 min

Combine the rice, water, and half the salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes.
While the rice cooks, heat the canola oil in a skillet over medium-high heat. Add the seitan and cook for 5 minutes until browned and slightly crisp, then remove from the pan.
In the same skillet, add the bell pepper and zucchini. Sauté for 4 minutes until softened. Stir in the garlic, ginger, and red pepper flakes, and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute. Pour in the coconut milk, the rest of the salt, and add the seitan back to the pan. Simmer for 5 minutes until the sauce coats the seitan and vegetables are tender.
Stir the lime juice into the seitan mixture. Fluff the rice and place it in a shallow bowl, then top with the curry.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes