Quick Lunch Idea: Coconut Curry Seitan Bowl

This Coconut Curry Seitan Bowl comes together in less than 15 minutes.   It’s a quick lunch idea that will leave you satisfied and happy because…well…It’s tasty stuff in a bowl:)

This is one of those dishes I whipped together without a game plan.  I had some leftover seitan from my last batch, except I left out all of the chicken spices and seasonings and made it pretty plain (only used the first 4 ingredients).  Then I noticed 10% full bag of broccoli sitting pretty next my living lettuce and knew I had to go into action.

With the flavors of curry having been on my mind, I directed my attention to my spice cabinet.  I grabbed the curry powder, some cinnamon, onion powder, garam masala and a few other spices and prepared to freestyle.  Starting with heating up a little bit of coconut oil, I threw in come garlic and ginger, then came the broccoli.  I began to layer the flavors–tasting as I go.  What was coming about with this dish made me super excited!

Not only did I layer the spices, I also layered the coconut flavor.  I mean the dish is called COCONUT curry seitan, so hey, it’s totally okay, right?!   Layer one was to sauté the garlic.  Layer two come in the form of coconut aminos (I resorted to this because I didn’t have any coconut milk), layer 3 was the coconut flakes, and layer 4 was toasted coconut flakes for the garnish.

Speaking of coconut aminos, this stuff is definitely my favorite soy sauce substitute.  It’s a yummy sauce made from coconut sap. It is dark, rich, salty and has a light sweet in flavor. It looks like light soy sauce or tamari (wheat free soy sauce), but it is soy free and gluten free – making it the perfect replacement for those avoiding soy and gluten.

Go give this bowl a try guys! Leave it as is or get creative and add your own twists and spins to it!

Recipe

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Quick Lunch Idea: Coconut Curry Seitan Bowl

This Coconut Curry Seitan Bowl comes together in less than 15 minutes. It's a quick lunch idea that is sure to tackle those Thai curry cravings.

Course Main Dish

Cuisine Thai-Fusion, Vegan

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 1 person

Ingredients

• 1 tablespoon coconut oil
• 1 teaspoon minced garlic
• ½ teaspoon minced ginger
• ½ cup fresh or frozen broccoli
• ⅛ teaspoon garam masala
• ⅛ teaspoon onion powder
• ¼-1/2 teaspoon curry powder
• 1 pinch coriander
• ⅛ teaspoon cinnamon
• ½-3/4 cup cooked brown rice
• 1.5 teaspoon coconut flakes ½ teaspoon for optional garnish
• 3 tablespoons coconut aminos or liquid aminios or tamari
• ¼-1/2 cup seitan homemade or store-bought
• salt to taste
• ¼ teaspoon cilantro for optional garnish
• ¼-1/2 avocado optional garnish

Instructions

• For the optional garnish, heat pan and toss in ½ teaspoon (or more) of coconut flakes. Stir in pan until light brown in color. Empty toasted coconut onto a dish and set aside.
• In the same pan, over low heat, melt coconut oil and add in garlic and ginger. Saute for 1-2 minutes. Careful not to burn garlic.
• Add in the broccoli and remainder of the spices. Stir and cook for 2 minutes. Next, stir in the coconut aminos.
• Now, add in the cooked rice and remainder of the coconut flakes. Stir to warm rice, then add the seitan (seitan is already cooked so it only needs to be warmed) If mixture gets too dry for your liking, add in a little bit of water or more coconut aminos.
• Taste. Adjust salt and other spices until desired flavor is reached. Transfer contents of pan to a bowl and top with optional sliced avocado, toasted coconut, and cilantro.

If you make this “Coconut Curry Seitan Bowl” recipe, let me know how it turns out! 🙂 Rate it, leave a comment below and share a picture on Instagram with the hashtag #veganfitcarter

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