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Seitan with Sour Cream Mushroom Sauce

Seitan with Sour Cream Mushroom Sauce

25 min

Plates

Intention: Cellular Longevity & Gut Harmony · Min. 39g Protein

Yield: 1 serving (~39.3g to 41.5g total protein per served plate)

Sauce Portion: Divided into 3 portions

  • Ergothioneine — A unique, stable antioxidant found in mushrooms that safeguards mitochondrial health.
  • Microgreen Vitality — Young sunflower shoots deliver dense concentrations of fat-soluble vitamins and minerals.
  • Steady Macro Burn — Vital wheat gluten provides a reliable nitrogen baseline to protect lean mass overnight.

Ingredients

The Protein Source

  • Seitan chunks (made with 40g vital wheat gluten)
  • Multi-colored quinoa (2 tbsp)

Sour Cream Mushroom Sauce

  • Silken Tofu (100g)
  • Shiitake mushrooms
  • Vegetable stock or dissolved cube (50ml)
  • Splash of apple cider vinegar (for sour cream tang)
  • Soy sauce or liquid aminos (to taste)
  • Black pepper
  • Zero-calorie sweetener (to taste)

Aromatics & Crunch

  • Red onions (sliced)
  • Small red radish (sliced)

Fresh Toppings

Simple Method

  1. 1Cook your multi-colored quinoa in a rice cooker following its package instructions for an effortless base.
  2. 2Blend the silken tofu, apple cider vinegar, soy sauce, and a touch of sweetener into a smooth tofu sauce, then cook it in a small pot with your vegetable stock.
  3. 3Transfer 1/3 of the sauce into your meal container along with the batch-airfried seitan, veggies, and 2 tbsp of quinoa, then toss and top with sunflower microgreens, soy sprouts, and sliced red radish.

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