Seitan with Curry Mushroom Sauce

20 min

Plates

Intention: Advanced Anti-Inflammation · Min. 33g Protein

Yield: 1 serving (~33.6g to 35.8g total protein per served plate)

Sauce Portion: Divided into 3 portions

Curcumin Synergy — Active turmeric compound paired deliberately with black pepper to drastically boost absorption.
Lycopene Shield — Cooked tomato compounds providing high-potency antioxidant support for heart and prostate health.
Lean Density — Vital wheat gluten bases simmered with silken tofu maximize protein efficiency without heavy fats.

Ingredients

1Sauté your sliced red onions and minced garlic in a pan with coconut oil, blooming your curry powder until fragrant.
2Mash down the chopped canned tomatoes and add stock, add spices, then simmer for few minutes.
3Transfer 1/3 of the curry sauce into your meal container along with 3-minute air-fried green beans, the batch-airfried seitan, cherry tomatoes, then toss together and top with the fresh sprouts.

1Finely slice the red onions, mince the garlic, chop the cherry tomatoes, and trim the French green beans.
2Heat a small teaspoon of coconut oil in your small pot over medium heat, then sauté the sliced onions and minced garlic until they become aromatic and translucent.
3Add your 4-5 tablespoons of curry powder directly into the pot, stirring quickly for 30 seconds to fully bloom the spices in the warm oil until deeply fragrant.
4Pour the chopped canned tomatoes into the pot, mashing them down firmly to combine with the bloomed aromatics.
5Stir in your 50ml of prepared vegetable stock, add your black pepper and preferred curry spices, then bring the mixture to a gentle boil.
6Reduce the heat and let the curry sauce simmer covered for a few minutes until it reduces slightly into a rich, unified sauce base.
7Pop your trimmed green beans into the air fryer for exactly 3 minutes so they get hot and blistered without losing their bright color and structural crispness.
8Pull your pre-prepped batch-airfried seitan from the fridge and slice your fresh cherry tomatoes.
9Transfer exactly 1/3 of the warm curry sauce from the pot directly into your meal container.
10Add the 3-minute air-fried green beans, the batch-airfried seitan, and fresh chopped cherry tomatoes into the container with the sauce.
11Toss everything together thoroughly so the warm components get perfectly coated, and crown the dish with a fresh handful of mixed sprouts.

Blooming your curry powder directly in the warm pan oil unlocks the fat-soluble flavor profiles that basic boiling misses.
If the curry base reduces and dries out too quickly before the green beans finish tenderizing, drop your burner heat down and introduce water 1 tablespoon at a time.

Flavors deepen overnight! Store in a glass container for up to 4 days in the refrigerator.