Seitan with Basil Mushroom Sauce

20 min

Plates

Intention: Cellular Repair & Immunity · Min. 46g Protein

Yield: 1 serving (~46.6g total protein per served plate)

Sauce Portion: Divided into 3 portions

Sulforaphane — Crucial compound from broccoli/radish sprouts studied for active anti-inflammatory defense.
Complete Protein — Quinoa, silken tofu, and vital wheat gluten combine to hit a robust amino acid profile for muscle recovery.
Mindful Digestion — Fresh living greens provide active enzymes to ease gut transit and nutrient uptake.

Ingredients

1Cook your multi-colored quinoa in a rice cooker following its package instructions for an effortless base.
2Blend the silken tofu, destemmed basil leaves, and your preferred spices (sweet, peppery, or tangy with vinegar) into a smooth sauce.
3Air-fry the mushrooms to remove moisture, simmer them briefly in a pot with your vegetable cube broth, then stir in the basil sauce to combine flavors.

1Rinse your multi-colored quinoa, place it into the rice cooker, and add water according to the package instructions. Turn it on and let it cook hands-free.
2Prepare your basil leaves by cutting off the stems completely. In a blender, combine the leaves with the silken tofu and your choice of spices (adjust to make it sweet, peppery, or slightly sour with a splash of vinegar). Blend until completely smooth.
3Dissolve your budget-friendly vegetable broth cube in a measuring jug filled with warm water to create your quick stock.
4Slice your shiitake mushrooms and place them into the air fryer. Fry on a lower heat setting for a few minutes to gently draw out and remove their excess moisture.
5Transfer the air-fried mushrooms, sliced red onions, green beans, and your pre-prepped seitan chunks into a cooking pot.
6Pour your prepared vegetable cube broth into the pot. Bring to a gentle simmer for a few minutes until the ingredients soften and the flavors begin to combine.
7Pour your blended green basil sauce directly into the pot with the broth and veggies. Simmer everything together on low heat for a few final minutes so the sauce reduces slightly and marries completely with the broth. Serve warm over your fluffy rice-cooker quinoa.
8Transfer 1/3 of the basil sauce into your meal container along with the batch-airfried seitan, veggies, and 3 tablespoons of quinoa, then toss together and top with the fresh sprouts and cilantro.

Keep the heat very low when adding the tofu sauce; high heat can cause the silken tofu matrix to curdle.
If the sauce is too thick, loosen it with a tablespoon of the mushroom simmering stock.

Best consumed fresh. Store components separately in airtight containers for up to 2 days.