Unbeatable for an even complexion and firmer skin thanks to vitamins K, A, B, and C, as well as zinc, copper, and manganese.
Vitamin A: the savior for radiant skin 🤩
Vitamin K: the spot annihilator 🧼
Vitamin C: the lift for your skin ✨
Vitamin E: for smooth skin 🌸
Vitamin B3: the powerhouse 💪 for beautiful skin, hair, and nails 💅
Copper: the beauty mineral 💎
Zinc: the skin healer 🩹
Manganese: the regenerator 🔄
4 servings
Ingredients
For the Mongolian sauce:
2 tsp. oil
½ tsp. grated ginger
3 cloves garlic minced
⅓ tsp. Chinese five spice
⅓ tsp. red pepper flakes
½ cup (120ml) tamari
½ cup (100g) + 2 tbsp. coconut sugar
2 tsp. cornstarch
2 tbsp. cold water
For the seitan:
1½ tbsp. olive oil
1 lb. (450g) seitan, cut into 1-inch pieces
For serving:
1 tbsp. toasted sesame seeds 3 green onions, sliced
3 cups cooked rice
1 broccoli, florets, steamed
Directions
Make the sauce by heating the oil in a small pot over a medium heat, add the ginger and garlic, stirring constantly. Then add the Chinese five spice* and red pepper flakes and cook for 1 minute, until fragrant.
Add the tamari and coconut sugar to the pot and stir well. Reduce the heat to medium-low, and let the sauce simmer gently until the coconut sugar has dissolved and the sauce is slightly reduced, roughly 5-7 minutes. Continue to stir the sauce occasionally to stop it from sticking.
Whisk together the cornstarch and cold water, then add it to the sauce and stir through. Cook for a further 2-3 minutes, until the sauce has thickened slightly. Then reduce the heat to the lowest setting and simmer until ready to add to the seitan.
To cook the seitan, heat the oil in a skillet over a medium-high heat. Add the seitan and cook, stirring frequently, for 4-5 minutes. Reduce the heat to low and add the sauce, stirring to coat all of the seitan pieces in the sauce.
Remove the skillet from the heat. Serve the seitan hot with rice and steamed broccoli. Garnish with sesame seeds and green onions.
*In case you don't have the Five Spice available, then you can easily mix it together with these five ingredients: cinnamon, cloves, fennel, anise and Szechuan pepper.
Prep 10 min
Cook 20 min
Vitamins: K, A, B3 (Niacin), C
Minerals: copper, zinc, manganese
Kcal: 468
Fat: 11 g
Carbs: 77 g
Protein: 22 g
Fiber: 4 g
(per serving)
|
Prep |
Cook |
kcal |
Fat |
Carbs |
Protein |
Fiber |
|
10 Min |
20 Min |
468 |
11 g |
77 g |
22 g |
4 g |
*per serving
