Vegetarian Gai Tua with Seitan in Peanut Sauce

1. 1

   Combine the ginger, garlic, and curry paste in a small bowl.

2. 2

   Slowly pour in 1/4 cup coconut milk, stirring until the mixture is smooth.

3. 3

   Gently stir in the seitan to coat it with the marinade.

4. 4

   Refrigerate for 30 minutes to 1 hour.

5. 5

   Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl.

6. 6

   Do not worry if it is not fully blended; it will come together as it cooks.

7. 7

   Set the sauce aside.

8. 8

   Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender.

9. 9

   Stir in the seitan, and cook until the seitan is heated through, about 7 minutes.

10. 10

    Pour in the sauce, and stir to combine.

11. 11

    Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

• Calories 317.38 kcal Moderate
• Protein 5.39 g Moderate
• Carbs 46.9 g Moderate
• Total Fat 11.15 g Moderate
• Saturated Fat 3.24 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.04 mg Low Source
• Sodium 360.13 mg Moderate
• Fiber 4.55 g Moderate
• Sugar 17.56 g High
• Added Sugar 0.29 g Low Source
• Calcium 621.43 mg Good Source
• Iron 2.4 mg Moderate
• Potassium 496.52 mg Moderate
• Vitamin A 878.73 mcg_rae Good Source
• Vitamin C 50.43 mg Good Source
• Vitamin D 2.04 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅