This is a delicious modification of a classic Thai dish! You’ve probably had the chicken version if you’re a meat eater, and I’m sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it’s put into. If you’ve ever had ‘mock duck’ at a Thai restaurant, then you’ve had seitan before. It can be found at natural food or Asian food stores.
Submitted by
Andi Martin
Updated on July 5, 2021
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Ingredients
Original recipe (1X) yields 4 servings
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2 teaspoons chopped fresh ginger
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3 cloves garlic, chopped
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1 teaspoon red curry paste
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1 (15 ounce) can coconut milk, divided
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1 (16 ounce) package chicken-style seitan, cut into strips or cubes
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3 tablespoons smooth peanut butter
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3 tablespoons white sugar
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1 tablespoon vegetable oil
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1 teaspoon tamari or soy sauce
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½ teaspoon chili garlic sauce
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½ teaspoon vegetarian oyster sauce
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½ sweet onion, chopped
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1 bunch fresh spinach, chopped
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4 green onions, chopped
Directions
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Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
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Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don’t worry if it’s not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
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Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.
Nutrition Facts (per serving)
| 558 | Calories |
| 33g | Fat |
| 34g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 558 |
|
| % Daily Value * | |
|
Total Fat 33g |
43% |
|
Saturated Fat 22g |
110% |
|
Sodium 645mg |
28% |
|
Total Carbohydrate 34g |
12% |
|
Dietary Fiber 9g |
31% |
|
Total Sugars 12g |
|
|
Protein 41g |
81% |
|
Vitamin C 30mg |
33% |
|
Calcium 128mg |
10% |
|
Iron 6mg |
36% |
|
Potassium 872mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.