Chickpea Seitan Fried Rice Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
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
1Add 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.
2Place the seitan in a food processor and pulse a few times to make small pieces. Transfer to a small bowl.
3Add the chickpeas to the food processor and pulse them to make small pieces, about three or four pulses.
4Mix the tamari, maple syrup, and ginger in a small bowl and set aside.
5In 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.
6Serve garnished with the sliced green onions.
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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.