Wednesday, November 7, 2012
Vegan Seitan & Quinoa in an Asian Apricot Glaze:
The apricot glaze is delicious. I used apricot preserves and soy sauce as it's main ingredients. A touch of ginger goes a long way in adding texture and flavor to the sauce. I also added a dash of cayenne and a little garlic salt. A little thyme aids in adding flavor as well. This glaze can be used for anything: on grilled pineapples or mangoes, in stir fry, on any type of vegetable you want, etc., etc.
NOTE: If you don't have seitan, you can substitute tofu, portabello mushrooms, or a variety of mixed bell peppers. If you want a little more of a spicy kick, add more cayenne pepper (to taste).
1/2 cup quinoa, uncooked + 1 cup water
1/2 cup + 1 tbsp. water
1/3 cup apricot preserves
1/4 cup soy sauce
1/2 tsp. brown sugar
1/2 tsp. fresh thyme, divided
1/4 tsp. ginger
1/4 tsp. garlic salt
Dash of cayenne pepper
1 1/4 cups mushrooms, sliced (your choice - I used white, but portabello go well here).
1 cup seitan, cut into 1/2 inch pieces
Total Cook Time: 20 to 25 minutes.
1. Bring the 1 cup water and 1/2 cup quinoa to a boil, reduce the heat to simmer, cover, and continue cooking until all of the water is absorbed, about 15 minutes.
2. While the quinoa is cooking, add the 1/2 cup + 1 tbsp. water, apricot preserves, soy sauce, brown sugar, half of the thyme, ginger, garlic salt, and cayenne pepper to a small saucepan. Stir to dissolve all of the ingredients together, and bring to a boil. Continue boiling for another 5 minutes, and then add the seitan and mushrooms to the sauce. Turn heat to medium, and cook until reduced, another 10 to 12 minutes or so.
3. Once everything's cooked, add the seitan and sauce mixture to the quinoa, and serve. Garnish with the remaining thyme.
Posted by Colynn O