vegan recipes
September 19, 2016
VEGAN RECIPES FOR DINNER,vegan food recipes,vegan recipes,easy vegan recipes,vegan recipes dinner

The sweetness of the pineapple and the fieriness of the ginger have quite recently the right adjust to taste extraordinary on seitan, and also on other plant proteins and vegetables. Finished with rings of caramelized pineapple, this excellent dish Vegan Recipes For Dinner is the headliner of your Easter early lunch table.  SERVES 10

  • Ingredients
  • cup pineapple juice
    Cup diced crisp or canned pineapple
    ⅓ cup ginger juice
    cluster green onions, white and green parts, sliced
    tablespoons tamari
    tablespoons white sesame seeds
    tablespoons umeboshi plum vinegar
    clove garlic, sliced
    Half(½) teaspoon toasted sesame oil
    pounds seitan
    tablespoons grapeseed oil
    tablespoon additional virgin olive oil
    (396 g) can pineapple rings, juice saved
    Naturally ground pink peppercorns (discretionary)
  • Instructions
  • Blend together the pineapple juice, diced pineapple, ginger juice, green onions, tamari, sesame seeds, umeboshi vinegar, garlic, and sesame oil in an expansive bowl. Pour the blend over the seitan, covering it equally. Cover and refrigerate the seitan for no less than 4 hours, or overnight.
  • Heat the grapeseed oil in a substantial nonstick container over medium-high warmth. At the point when the oil is hot, include the seitan, shaking off any abundance marinade, and pan-sear on every side for 2 to 3 minutes. Add the marinade to the container and cook until the sauce is diminished and the seitan is completely coated, 5 to 10 minutes.
  • Heat the olive oil over medium warmth in an extensive saut‘ container. Include the pineapple rings and a touch of their juice and cook until softly carmelized on the base, around 3 minutes. Include more of the saved juice to the container, turn the pineapple rings over, and cook for 3 to 4 minutes, until the opposite side is daintily seared.
  • Garnish the highest point of the seitan with pineapple rings, sprinkle with pink peppercorns, and serve.

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