High-Protein Vegan Beef and Broccoli over Quinoa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 cup(s) dry quinoa, rinsed well |
1 cup(s) water |
1/2 pound(s) seitan |
2 clove(s) garlic |
1 head(s) onion |
1/4 head(s) brocolli |
4 teaspoon(s) canonla |
1 tablespoon(s) cornstarch |
1 tablespoon(s) agave |
1/2 tablespoon(s) crushed red pepper |
2 tablespoon(s) ginger fresh |
1 tablespoon(s) black bean paste |
1/4 cup(s) white wine |
1/2 cup(s) vegetable broth or 1/2 tblsp veggie concentrate |
2 tablespoon(s) orange juice |
Directions:
1. Ingredients for the sauce:
2. teaspoon agave nectar
3. /2 teaspoon crushed red pepper
4. teaspoons fresh ginger, peeled and minced
5. tablespoon black bean paste
6. /4 cup white wine
7. /2 cup vegetable broth
8. tablespoons orange juice
9. tablespoon soy sauce
10. Bring the water to a boil, add quinoa and reduce heat to medium-low. Let simmer for 12-15 minutes until tender, let stand 5 minutes. Fluff with fork when ready to serve.
11. Combine the ingredients for the sauce in a bowl and mix well to dissolve corn starch. Set aside.
12. Heat the two teaspoons canola oil in a large skillet over medium-high heat. Add the seitan, stirring occasionally for 2-3 minutes to brown. Transfer to a plate and set aside.
13. Heat the remaining oil in the same pan over medium-high heat. Add the onion and garlic; cook for two minutes and add broccoli. Cover and let cook for 5-10 minutes, checking the broccoli until it is crisp-tender. When it is, add sauce and browned seitan and cook until the sauce thickens slightly.
14. Serve with additional soy sauce and Sriracha sauce if desired.
|
|