Vegetable Seitan Almondine
A complete, robust meal of seasoned rice, vegetables, and seitan.
April 7, 2010
What you need:
- 1 cup short grain brown rice
- 2 cups water
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 8 ounces seitan
- 1 tablespoon arrowroot powder
- 1 tablespoon olive oil
- 4 tablespoons soy margarine
- 1/4 cup whole wheat pastry flour
- 2-1/2 cups boiling water
- 1 tablespoon Bragg’s Aminos
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/4 cup almond butter
- 1/2 cup nutritional flakes
What you do:
- Bring two cups water and rice to a boil, then cover and reduce heat to low until water is absorbed. Cut broccoli and cauliflower into small florets. Peel and slice carrots. Steam carrots in large pot for five minutes, then add broccoli and cauliflower until all are cooked al dente.
- Cut seitan into small, thin pieces. Sprinkle arrowroot powder over seitan, then sauté in olive oil until golden brown. Preheat oven to 350 degrees. Put 2-1/2 cups water on to boil. In a sauce pan, melt soy margarine on medium heat. Reduce heat to low and whisk in whole wheat pastry flour until texture is smooth and pasty. Add boiling water, whisking constantly until smooth. Mixture will thicken immediately. Add remaining ingredients and whisk until smooth.
- Spread cooked rice evenly over the bottom of a 9 inch round glass baking dish. Add layer of seitan, then layer of vegetables. Pour sauce over vegetables and bake for 20 minutes. Enjoy!
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