Yield: 2 servings
You won’t break a sweat over this recipe. A little bit of preparation and heating in a skillet brings all the flavors together in no time.
1 cup jasmine rice
1 cup Pressure Cooker Tender Patties
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons tamari
3 tablespoons maple syrup
¼ teaspoon ground ginger
2 tablespoons coconut oil
2 carrots, peeled and diced small
1 clove garlic, minced
Green onions, sliced, for garnish
1. Add the rice to a medium saucepan and add 2 cups water. Bring to a boil, cover, turn down the heat to low, and cook for 20 minutes or until the water is absorbed and the rice is tender. Set aside.
2. Place the seitan in a food processor and pulse a few times to make small pieces. Transfer to a small bowl.
3. Add the chickpeas to the food processor and pulse them to make small pieces, about three or four pulses.
4. Mix the tamari, maple syrup, and ginger in a small bowl and set aside.
5. In a large skillet, add the oil and heat over medium-high heat. Add the carrots and fry, flipping with a spatula, for about 5 to 10 minutes. Turn down the heat if necessary to keep the carrots from burning. Add the garlic and stir; cook for 1 minute. Add the rice, prepared chickpeas, and seitan and continue to sauté until there is some browning on the seitan. Add the sauce mixture and continue stirring and flipping with a spatula to incorporate all the sauce and to slightly cook it.
6. Serve garnished with the sliced green onions.
Protein: 40 grams per serving
Active Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes