Glazed Seitan Rice Bowls –
An easy and flavorful plant-based dinner that you can have on the table in about 30 minutes!
Thinly sliced seitan gets tossed with a simple apricot glaze then combined with fresh veggies and served over rice.
This recipe from Purple Carrot is perfect for a quick weeknight dinner.
We enjoyed these rice bowls with a no-fuss side of steamed edamame.
A quick note about the rice: This recipe calls for speckled sushi rice blend but, if that is not readily available in your area, traditional sticky rice (also known as sushi rice) will also work well.
The “specks” are black quinoa and are purely for aesthetics. Both quinoa-speckled rice and sticky sushi rice can generally be found in the Asian section of larger supermarkets or ordered online.
Ingredients for Apricot Glazed Seitan Rice Bowls
You will need:
- quinoa speckled rice or sushi rice
- olive oil
- carrot
- green beans
- seitan
- tamari or soy sauce
- rice wine vinegar
- apricot preserves – peach would also work well
- sesame seeds – optional for garnish
How to Make Apricot Glazed Seitan Rice Bowls
For the rice:
STEP ONE: Into a small saucepan, add the quinoa speckled rice and 1 cup of water. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes, until water is absorbed and rice is tender.
For the vegetables:
STEP TWO: Into a large skillet over medium-high heat, add 2 teaspoons of olive oil. When the oil is hot, add the sliced carrots and green beans. Season with sea salt, and ground black pepper, to taste.
STEP THREE: Cook, stirring frequently, for 3 minutes, until vegetables are lightly browned. Remove from the skillet and set aside.
For the seitan:
STEP FOUR: Into the now-empty skillet over medium-high heat, add the remaining 1 teaspoon of olive oil. When the oil is hot, add the sliced seitan. Cook, stirring frequently for 6 minutes until lightly browned.
STEP FIVE: Add the tamari, rice wine vinegar, and apricot preserves. Toss to coat. Reduce heat to low and cook for 1 minute. Add the cooked carrots and green beans. Stir seitan and vegetables together.
To serve:
STEP SIX: Into serving bowls, add equal amounts of rice then top with seitan and vegetables. Garnish with sliced scallions and sesame seeds. Serve hot.
More Seitan Recipes You’ll Love!
- Blackened Seitan Philly Cheesesteak -Thin-sliced seitan is seasoned to perfection with a spicy homemade blackening seasoning blend and tossed with a colorful mix of peppers, mushrooms, and onions.
- Glazed Corned Seitan Roast – Homemade seitan with a sweet mustard glaze and pickling spices perfect for vegan Reubens or your St. Patrick’s Day roast.
- Vegan Corned Seitan Hash – Seitan is tossed with potatoes and spices for a simple and savory meal that is ready to serve in under 30 minutes.
Apricot Glazed Seitan Rice Bowls
Ingredients
- 1/2 cup quinoa speckled rice or sticky sushi rice
- 3 teaspoons olive oil divided
- 1/4 cup carrot thin sliced
- 4 ounces fresh green beans by weight
- 8 ounces prepared seitan thin sliced
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoons apricot preserves
- 1 scallion sliced, optional for garnish
- 1 teaspoon sesame seeds optional for garnish
Instructions
For the rice:
- Into a small saucepan, add the quinoa speckled rice and 1 cup of water. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes, until water is absorbed and rice is tender.
- For the vegetables:
- Into a large skillet over medium-high heat, add 2 teaspoons of olive oil. When the oil is hot, add the sliced carrots and green beans. Season with sea salt, and ground black pepper, to taste. Cook, stirring frequently, for 3 minutes, until vegetables are lightly browned. Remove from the skillet and set aside.
For the seitan:
- Into the now-empty skillet over medium-high heat, add the remaining 1 teaspoon of olive oil. When the oil is hot, add the sliced seitan. Cook, stirring frequently for 6 minutes, until lightly browned.
- Add the tamari, rice wine vinegar, and apricot preserves. Toss to coat. Reduce heat to low and cook for 1 minute.
- Add the cooked carrots and green beans. Stir seitan and vegetables together.
To serve:
- Into serving bowls, add equal amounts of rice then top with seitan and vegetables.
- Garnish with sliced scallions and sesame seeds.
- Serve hot.
Leave a Reply