Dinner · Ethiopian · 15 min
Steamed Seitan and Kabocha Squash 'Wat' with Jasmine Rice
- Calories
- 722
- Protein
- 29g
- Carbs
- 106g
- Fat
- 22g
Ingredients
- 79.4 g jasmine rice
- 1.5 cup water
- 68.1 g seitan
- 80 g kabocha squash
- 34.2 g white onion
- 15 g garlic
- 1 tsp vegetable oil
- 0.25 tsp salt
- 47.5 g chia seeds
- 0.5 tsp ground sumac
- 1 tbsp fresh parsley
Method
- 01Rinse dry jasmine rice under cold water until water runs clear. Combine with 1.5 cups water in a pot or rice cooker and steam until tender and fluffy, about 15 minutes.
- 02Place cubed kabocha squash and seitan in a steamer basket set over boiling water. Cover and steam for 12 to 15 minutes, until squash is fork-tender and seitan is heated through.
- 03Heat vegetable oil in a dry skillet over medium heat. Add diced white onion and minced garlic, sautéing until fragrant and lightly browned.
- 04Transfer steamed squash and seitan into the skillet with onion and garlic, lightly mashing a portion of the tender squash to form a thick, creamy sauce coating the ingredients. Season with salt.
- 05Serve jasmine rice in a bowl, spoon seitan and squash wat over top, and garnish with chia seeds, ground sumac, and chopped fresh parsley.
Cook it with the whole plan around it
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