by Two Vegan Boys
Photo by Two Vegan Boys
Two Vegan Boys's Notes:
3 garlic, minced Ask a question about this ingredient
1" ginger, minced Ask a question about this ingredient
2 serrano peppers, chopped Ask a question about this ingredient
1/4 cup sweet onion, chopped Ask a question about this ingredient
olive oil Ask a question about this ingredient
2 cups seitan, bite size pieces Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1 teaspoon coriander Ask a question about this ingredient
1/4 teaspoon cardamom Ask a question about this ingredient
1 tablespoon curry powder Ask a question about this ingredient
1/4 teaspoon ground black pepper Ask a question about this ingredient
1 mango, peeled and chopped Ask a question about this ingredient
1 can coconut milk Ask a question about this ingredient
1 small zucchini, sliced Ask a question about this ingredient
1 small yellow squash, sliced Ask a question about this ingredient
In a skillet, saute the garlic, ginger, peppers, and onion in olive oil for about 2 minutes. Add the seitan and spices. Saute for until the the onions are soft. Add the mango, and stir. Gently pour in the coconut milk. Stir in the carrots and squash. Gently stirring to combine. Cover and simmer for 10 minutes or until veggies are tender, but not soggy. Serve over rice.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
