A couple weeks ago, I found myself making this meal two days in a row. I live alone, so when I make a grain in my rice cooker it always lasts another meal or two or three; so the red quinoa was all set. The seitan is the locally made Cast Iron Seitan I’ve previously glorified. It’s the quickly-thrown-together type of meal I almost feel guilty about sitting down with, like I’m just eating nachos for dinner. In reality, protein-rich seitan, fresh vegetables and the ridiculously, stupidly easy peanut sauce over quinoa all make for a more than decent meal. Again, I know, I made it two days in a row.
I’d feel even more ridiculous if I tried to claim this as a recipe, and that would require thinking about it even more, so don’t get your hopes up. I quickly sautéed the seitan with in peanut oil($2.99 from Grocery Outlet) for a few minutes over medium heat, turning the slices over once, added minced garlic and chopped vegetables – I used kale, celery, cabbage and carrots - and cooked a few more minutes on lower heat. Once the vegetables were barely cooked, I added a couple spoonfuls of natural chunky peanut butter, 1/3-1/2 cup of vegetable broth, Sambal Oelek chili sauce, seasoned rice vinegar, tamari and white pepper…aka most things you throw into peanut sauce…and I was out of fresh ginger.
Simmered, stirred and served over quinoa.