Lunch · Spanish · 10 min
Seitan and Spiced Riced Cauliflower 'Paella-Style' Skillet
- Calories
- 712
- Protein
- 46g
- Carbs
- 72g
- Fat
- 20g
Ingredients
- 111.1 g Traditional seitan chunks
- 314.6 g Spanish-style riced cauliflower with poblano, tomato, and onion
- 223.3 g Spanish-style organic quinoa with peppers, garlic, and onions
- 21.7 g Hemp seed pesto
- 80g Fresh arugula
- 15g Makrut lime-leaf infused maple syrup (garnish)
Method
- 01In a wide skillet over medium-high heat, sear the seitan chunks until the edges are golden and slightly crisp, about 4-5 minutes. The pan should be sizzling and aromatic.
- 02Add the Spanish-style riced cauliflower and Spanish-style organic quinoa to the pan. Sauté for 6-8 minutes, stirring frequently so the aromatics (peppers, garlic, onion) bloom and the riced cauliflower tenderizes but retains a slight bite.
- 03Deglaze the pan with a tiny splash of water if the bottom begins to caramelize too deeply, scraping up any fond. The mixture should smell intensely savory and smoky.
- 04Remove from heat. Fold in the fresh arugula just until it begins to wilt from the residual heat.
- 05To plate, transfer the mixture to a shallow bowl. Drizzle with the hemp seed pesto for a rich, nutty finish, and add a small, measured drizzle of the makrut lime-leaf maple syrup to introduce a floral, bright sweetness that balances the savory tomato base.
- 06Serve immediately while hot.
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