I used a few products of note in this recipe. The first I already mentioned -- Sweet Earth's Curry Recipe Seitan. I've written about a few of their other products as well and have been very impressed with both the texture and flavor of their seitan. This one is no different. It is firm, but not too firm and chewy with a distinct curry flavor that works well in this dish. Sweet Earth products are currently sold in Whole Foods in California, Arizona, and the Pacific Northwest.
Another product is the Organic Gourmet Miso Paste in Chili Pepper. This great miso paste is produced by fermenting organically grown oats for months at a time. Miso adds natural carbohydrates, essential amino acids, vitamins, and minerals to a well-balanced diet and aids in the digestive process. This paste is a great way to add some flavor to your curry while benefiting from the vitamins, minerals, and antioxidants in the miso. You can buy it at Vegan Essentials.
Lastly, I tried the Earth Balance Natural Crunchy Peanut Butter and it was just delightful. It is yet another great product from Earth Balance. If you can't find it locally, you can buy it on Amazon.
Okay, on to the recipe! This curry has a rich, peanutty flavor with a little bit of spice. Anyone who loves a good peanut curry, will surely love this one. As soon as I tasted it, I was wishing that I had made more!
Seitan and Vegetables in Thai Curry Peanut Sauce
Ingredients for Thai Curry Peanut Sauce
- 1 Tbsp non-GMO canola oil (like Whole Foods' 365-brand) or any other neutral oil
- 1 Tbsp minced garlic
- 2 Tbsp vegan red curry paste (I used Thai Kitchen-brand)
- 3/4 cup creamy or crunchy peanut butter (I used Earth Balance-brand)
- 3/4 cup brown sugar
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 Tbsp Organic Gourmet Miso Paste in Chili Pepper
- 1/2 lime, juiced
- 1 tsp toasted sesame oil
- 2 cans coconut milk
- 2 cups water
- 1 cup brown jasmine rice
- 2 cups sugar peas
- 2 cups purple cabbage, shredded
- 2 broccoli heads
- 5 carrots, cut lengthwise, then sliced into thirds
- 2 red peppers, sliced and cut into thirds
- 2 packages Sweet Earth Curry Recipe Seitan Satay
- Fresh cilantro for garnish
- Lime wedges for garnish
Bring water and brown rice to a boil, then simmer over medium heat for 30-40 minutes until cooked thoroughly and tender, but not mushy.
Heat oil in a large saute pan over medium heat. Stir in the garlic and cook for about a minute, stirring regularly so the garlic doesn't burn to the pan. Add the red curry paste and stir for another 30 seconds. Then, whisk the peanut butter, brown sugar, chili powder, cayenne pepper, miso paste, lime juice, sesame oil, and coconut milk together. Bring to a simmer, whisking occasionally for 8 minutes.
Add the vegetables and cook covered over medium heat for 18-20 minutes, stirring regularly. The vegetables will cook in the curry.
In the meantime, heat a skillet on medium heat. Then, add cooking spray and cook the seitan until browned on all sides.
Serve curry over rice and top with seitan and fresh cilantro. Serve with lime wedges.