Vegetable Jumble With Thai Seitan Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
2 carrots, sliced thinly
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
1 tablespoon extra virgin olive oil
1 small white onion, diced
1 red bell pepper, julienned
8 ounces mushrooms, sliced
1 cup Pressure Cooker Thai Nuggets
¼ teaspoon thyme
¼ teaspoon basil
½ teaspoon salt
¼ teaspoon ground black pepper
1Add water to a medium saucepan with a steamer insert and bring to a boil. Add the carrots and cauliflower to the insert and steam over boiling water for 5 minutes.
2Add the broccoli on top of the cauliflower and steam for 10 more minutes. Poke all the vegetables and make sure they can be easily pierced with a fork. Do not overcook. Al dente is best.
3Heat the oil in a large skillet. Add the onion and bell pepper and sauté for 10 minutes. Add the mushrooms to the skillet and cook for 10 more minutes. Add the seitan nuggets and all of the herbs and spices. Stir and heat through for about 2 minutes. Add the cauliflower mixture, stir well, and cook another 5 minutes.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.