Vegan Curry Pineapple Rice (Print Format)
Tender seitan coated in curry sauce paired with tangy pineapple rice. A quick, mouthwatering plant-based meal ready in 30 minutes.
# Ingredients:
→ Tropical Rice Mix
01 -
1/2 teaspoon salt
02 -
1 tablespoon curry powder
03 -
1 cup basmati rice
04 -
1 cup water
05 -
20 oz can of pineapple tidbits or crushed pineapple, including juice
06 -
1/2 teaspoon red pepper flakes (optional)
→ Seitan with Curry Flavor
07 -
2 tablespoons curry powder
08 -
16 oz seitan
09 -
2 tablespoons soy sauce
10 -
1/2 teaspoon red pepper flakes (optional)
11 -
1 teaspoon brown sugar
12 -
3 tablespoons vegetable oil (split up)
# Steps:
01 -
Toss rice, water, pineapple chunks with juice, curry powder, salt, and red pepper flakes into a medium pot. Cover up and simmer over medium heat for 20-25 minutes till soft.
02 -
Warm up a medium skillet on medium heat. Put in 2 tablespoons oil, stir in curry powder, and sprinkle in red pepper flakes. Let it cook for about 4 minutes till it smells amazing. Turn off heat and mix in soy sauce and brown sugar.
03 -
Take the skillet back to the heat with the rest of the oil. Toss in seitan and cook for 4-5 minutes until warmed up nicely.
04 -
Drizzle curry sauce over seitan, ensuring it’s coated evenly. Plate it with the pineapple rice on the side.
# Tips:
01 -
Skip red pepper flakes if you want it milder.
02 -
Don’t toss out the pineapple juice; it’s needed for the right amount of liquid.
03 -
Seitan comes from wheat, so it’s not suitable for gluten-free diets.