Orange Chick'n Stir Fry

• half batch seitan cutlets (recipe below), sliced
• 1 Tbsp toasted sesame oil

sauce

• 1 cup high pulp orange juice
• 1/4 cup agave nectar
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 4 tsp cornstarch (or arrowroot flour or tapioca flour)

veggies

• 1 Tbsp toasted sesame oil
• 1 cup thinly sliced shallots
• 1 red bell pepper, thinly sliced
• 2 tsp minced ginger
• 1 1/2 tsp minced garlic
• 1 can green beans

rice (180 grams basmati + 2 cups water, cooked in an Instant Pot or stovetop*)

Preheat a large pan over medium-high heat and add 1 Tbsp oil and sliced seitan cutlets. Cook until lightly browned. Transfer to a bowl then set aside.

Meanwhile, whisk together all sauce ingredients in a mixing bowl and slice shallots and bell pepper.

Using the same pan the seitan was cooked in, saute shallots and bell pepper in 1 Tbsp oil until lightly browned. Add ginger and garlic and saute for an additional minute. Add in green beans, sauce, and cooked seitan and cook until sauce thickens and darkens (5-8 minutes).

Serve over rice.

*How to cook rice perfectly on the stove. Add rice and water to a small pot with lid and set over high heat. Once it begins to lightly boil, reduce heat to the lowest possible setting. Continue cooking until all water as been absorbed (about 15-20 minute). DO NOT LIFT LID UNTIL DONE.

Seitan Cutlets

• 300 grams vital wheat gluten
• 1/4 cup nutritional yeast
• 4 tsp garlic powder
• 4 tsp onion powder
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 Tbsp soy sauce
• 1 3/4 cup water
• 2 tsp vegetable OR "no-chicken" bouillon

Marinade

• 2 cup water plus 1 tsp "no-chicken" bouillon 

Combine dry ingredients in a mixing bowl and stir. Add soy sauce, water, and vegetable bouillon then stir once more until ingredients are incorporated. Knead mixture for a couple minutes until elastic.

Cut seitan dough into 8 equal pieces then flatten them into cutlet shapes. Place seitan cutlets onto a baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes, flipping half way though.

Once baked, place seitan cutlets into a shallow, wide dish that has a lid. Pour marinade over and, once cool, move the dish to the fridge, allowing to set over night.

Vegetable Dumping Stew

stew

• 2 cups cooked great northern OR navy beans (cooked from 120 grams dry)
• 3 Tbsp olive oil
• 1/4 c. flour
• 1 yellow onion, diced
• 1 1/2 tsp minced garlic
• 1 tsp salt
• 6 cups vegetable broth (6 c. water + 2 Tbsp vegetable bouillon)
• 2 celery, sliced
• 3 carrots, diced
• 1 1/2 pounds potatoes
• 2 tsp dried dill
• 1 tsp dried thyme
• 1/2 tsp paprika
• fresh ground pepper to taste

dumplings

• 187 grams flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried rosemary
• 2/3 c. almond milk
• 1 Tbsp olive oil

Pressure cook dry beans and a quart of water in an Instant Pot on high pressure for 40 minutes. Rinse, drain, and set aside (store in fridge when doing this ahead of time). This step can be done anywhere from a couple days in advance to two hours before dinner time.

Using the instant pot on the saute setting, heat 3 Tbsp oil. Add flour and cook for a couple minutes while stirring constantly. Add in onion and continue sautéing for 5 minutes, stirring frequently. Add in garlic and cook for an additional minute or two then turn off sauté setting.

Add in all remaining stew ingredients into the Instant Pot. Secure the lid and pressure cook for 6 minutes.

Meanwhile, in a small bowl, stir together dumpling ingredients. Once the stew is finished cooking, quick release the pressure then stir in the beans and drop in the dumping batter by the spoonful. Secure lid once more and set to pressure cook for 4 minutes. Quick release and serve!