Vietnamese Caramelized Lemongrass Seitan with Crispy Shallot Rice

Ingredients

• 150 g seitan, cut into thin strips
• 0.75 cup jasmine rice, cooked
• 2 stalks lemongrass stalks, white part minced
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced fresh
• 3 tbsp coconut aminos or tamari, soy sauce alternative
• 1.5 tbsp maple syrup, for caramelization
• 1 tbsp lime juice, fresh
• 2 tbsp vegetable oil, divided for cooking
• 0.25 cup shallots, thinly sliced for crisping
• 3 tbsp cashews, roasted and chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 0.25 cup water, for sauce

Instructions

1. 1

   Cook jasmine rice according to package directions if not already prepared; set aside

2. 2

   Heat 1 tbsp oil in a small skillet over medium heat. Add sliced shallots and fry until golden and crispy (5-7 minutes), stirring frequently. Transfer to paper towel to drain; set aside