Seitan and Broccoli with Peanut Sauce
As I get older, I’m realizing that there are a lot of things in this life that I just don’t know.
What I do know, however, is that everything is better when it’s slathered in creamy, salty, slightly-spicy peanut sauce. I could talk about the nutritional benefits of seitan, how it’s packed with protein, the calcium found in broccoli, but I’m just going to be straight with you here – everything in this bowl is just a vehicle for that peanut sauce.
I ate half the batch in a bowl, forgoing any starch, and was honestly uncomfortably full afterward. Served with some rice, a fourth of the recipe would probably be a more than satisfying portion.
This would be delicious with tofu, too – or use it as a dip for grilled veggies.
Seitan and Broccoli with Peanut Sauce
Serves 4
For the stir-fry:
1 lb. seitan, sliced into strips
4 cups fresh broccoli florets
3 cloves garlic, pressed or minced
2 tablespoons corn starch
2 tablespoons water
1 teaspoon garlic powder
1 teaspoon ground ginger
For the peanut sauce:
1/4 cup smooth peanut butter
1/3 cup water
2 tablespoons soy sauce
1-2 tablespoons rice vinegar
1 clove garlic, pressed or minced
1/2 packet of Splenda (or equal amount sweetener of your choice)
2 scallions, chopped
Sriracha, to taste
1. Combine the corn starch, water and garlic powder. Toss the strips of seitan to coat, and sear in a frying pan until the seitan is crispy. Set aside.
2. Add the garlic and broccoli florets. Stir-fry til the florets are bright green, browned and still slightly crisp. Add the seitan back to the pan and stir-fry to desired doneness.
3. Combine the sauce ingredients in a bowl and microwave until peanut butter is softened. Stir until everything is incorporated, adding water if the sauce is too thick.
4. Pour over stir-fry and toss to combine. Eat.
Nutrition per Serving: 227 calories, 8.5g fat, 20g carbohydrates, 21g protein.
