Air-Fried Sticky Rice Featuring Seitan

Air-Fried Sticky Rice Featuring Seitan Recipe

By Veegs

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

2 cups jasmine rice

½ cup soy sauce or gluten-free tamari

4 tablespoons maple syrup

4 cloves garlic, finely chopped

2 teaspoons Chinese five spice

½ teaspoon ground ginger

4 tablespoons white wine or rice vinegar

1 pound cremini mushrooms, wiped clean, or any large mushrooms cut in half

1 cup Pressure Cooker Thai Nuggets

½ cup frozen peas

Instructions

1Add the rice to a large saucepan with 2 cups water. Cover and bring to a boil. Turn the heat down to medium and cook for about 20 minutes or until the water is absorbed.

2If your air fryer doesn’t have a built-in insert, then insert one now.

3Mix the soy sauce, maple syrup, garlic, Chinese five spice, ginger, and white wine together in a small bowl and set aside.

4Place the mushrooms in the air fryer. If you can set your temperature, set it to 350°F. Otherwise, just turn it on—my air fryer temperature is built in and always cooks at 338°F. Cook for 10 minutes. Open the air fryer and add the seitan nuggets. If you don’t have a built-in self-stirrer in your air fryer, then stir. Pour the liquid mixture and peas over the top. Stir and cook 5 minutes.

5Add rice and stir well. Heat for 2 minutes. Serve.

6Note: If you don’t have an air fryer, you can make this dish in a skillet. Precook the jasmine rice and set aside. Mix together the next six ingredients and set aside. Heat a tablespoon of oil in a large skillet. Add mushrooms and cook 10 minutes over medium-high heat. Pour the liquid mixture over the mushrooms. Add peas and seitan nuggets and cook for 5 more minutes. Add the cooked rice, stir well, and heat through.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.