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Vegan Seitan Curry with Rice

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"A lovely vegan curry with seitan. The longer the seitan cooks, the more flavorful it gets."
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1 h servings 547 cals
Original recipe yields 1 servings (1 serving)


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  1. Soak basmati rice in 1/2 cup cold water for 30 minutes. Drain.
  2. Combine zucchini and onion in a pot of water, bring to a boil, and boil for about 20 minutes. Drain. Place in a blender; blend until smooth.
  3. Pour pureed zucchini mixture into a pot over medium heat. Add seitan, coconut oil, cumin, coriander, curry powder, salt, turmeric, pepper, and garlic powder. Simmer until sauce is thick, adding a tablespoon of water from time to time to prevent burning, about 30 minutes.
  4. Meanwhile, combine 2/3 cup water and soaked rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  5. Serve seitan with hot rice.

Nutrition Facts

Per Serving: 547 calories; 10.8 g fat; 80.8 g carbohydrates; 36.3 g protein; 0 mg cholesterol; 1600 mg sodium. Full nutrition

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