Curry Seitan with Pineapple Rice
This easy vegan dinner features strips of seitan in a rich, flavorful curry sauce with sweet and spicy pineapple rice.
Servings: 4 servings
Ingredients
Pineapple Rice
- 1 cup basmati rice
- 20 oz can crushed pineapple or pineapple tidbits in pineapple juice
- 1 cup water
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
Curry Seitan
- 3 tablespoons vegetable oil (divided)
- 2 tablespoons curry powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon brown sugar
- 2 tablespoons soy sauce
- 16 oz seitan
Instructions
- In a medium saucepan with a lid combine the rice, pineapple (including all of the pineapple juice), and water. Add in the curry powder, salt, and red pepper flakes and stir.
- Cover and cook over medium heat for 20 to 25 minutes, stirring occasionally, until the rice is tender.
- While the rice is cooking, heat a medium nonstick skillet over medium heat. Add the vegetable oil, then add the curry powder and red pepper flakes. Cook for about 4 minutes stirring constantly until the spices are fragrant. Then remove the skillet from the heat and add the soy sauce and brown sugar.
- Pour the sauce into a bowl and place the skillet back on the heat. Add the remaining tablespoon of vegetable oil. Then add the seitan and cook for about 4-5 minutes until heated through.
- Remove from the heat and pour the curry sauce in with the seitan. Mix through until the seitan is coated by the curry sauce. Serve the curry seitan with the pineapple rice.