Thai Green Curry Seitan with Coconut-Lime Rice

Ingredients

• 150 g seitan, cubed
• 0.75 cup coconut milk (full-fat), canned
• 2 tbsp green curry paste, vegan
• 0.5 cup jasmine rice, uncooked
• 1 cup coconut water, for rice cooking
• 1.5 tbsp lime juice, fresh
• 0.25 cup fresh basil, Thai basil preferred
• 100 g mushrooms, sliced
• 0.75 cup baby corn, halved lengthwise
• 150 g broccolini, trimmed
• 1 whole shallot, thinly sliced for garnish
• 1 tbsp coconut oil, for cooking
• 0.25 cup vegetable broth, low-sodium
• 1 tsp tamari, gluten-free soy sauce
• 2 cloves garlic, minced
• 1 tsp ginger, minced fresh
• 1 tbsp sesame seeds, for garnish

Instructions

1. 1

   Start jasmine rice: Combine rice and coconut water in a small pot. Bring to boil, reduce heat, cover, and simmer 15-18 minutes until tender.

2. 2

   While rice cooks, prepare broccolini: Toss with 0.5 tsp coconut oil, arrange on a baking sheet, and roast at 425°F for 12-14 minutes until crispy-edged.