Mexican Rice, Seitan and Veggies over Salad Greens with Guacamole
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 380.7
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 925.6 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 9.6 g
- Protein: 20.3 g
View full nutritional breakdown of Mexican Rice, Seitan and Veggies over Salad Greens with Guacamole calories by ingredient
Introduction
Seitan is sauted with cumin, tossed with roasted veggies and rice, then topped with a very rich guacamole for those days that you just have to have something a little extravagant Seitan is sauted with cumin, tossed with roasted veggies and rice, then topped with a very rich guacamole for those days that you just have to have something a little extravagantNumber of Servings: 1
Ingredients
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Bowl of mesclun greens
1 1/2 oz avocado, mashed
1 tsp wild wood garlic aioli (vegan mayonaisse)
2 tsp tamari
1/4 cup salsa
3/4 cup Spanish rice from mix
2 oz seitan sliced thin
1/4-1/2 tsp cumin
canola spray
1-2 cups roasted zucchini, carrots, mushrooms, or whatever vegetables you have
chopped scallions
Directions
Prepare the rice per package directions. While that is cooking, prepare the vegetables, guacamole and seitan.
For the vegetables: Preheat oven to 375. Spray a cookie sheet with oil spray. Lay out thick chunky sliced zucchini, whole baby carrots, whole small or halved larger button mushrooms (or strips of peppers, smallish florets of cauliflower or broccoli, etc) Spray vegetables with oil spray and sprinkle with salt. Roast 15 minutes. Remove from the oven. Zucchini and carrots will probably take another five minutes. Mushrooms will be done. Remove them from tray. Stir other veggies and roast another 5 minutes. Remove and set aside.
For the seitan: Heat a small frying pan. saute the seitan with the cumin. Add slices of jalapeno pepper if desired. Saute until seitan is browned. Set aside.
For the guacamole: mash avocado in a small bowl with a fork. Stir in 1 tsp garlic aioli or other vegan mayonaisse. If you are not using the garlic aioli, add a sprinkling of garlic powder
Then add: 2 tsp tamari
1/4 cup salsa
combine well. Cover and set aside.
In a large bowl, place salad greens and toss with scallions, reserving 1 Tbsp for the top. Layer with rice, then seitan, then veggies, then guacamole. Dollop the remaining salsa and sprinkle the rest of the scallions on top.
Perfect comfort food for those who like some spice in their comfort.
Number of Servings: 1
Recipe submitted by SparkPeople user MADDY_AVENA.
For the vegetables: Preheat oven to 375. Spray a cookie sheet with oil spray. Lay out thick chunky sliced zucchini, whole baby carrots, whole small or halved larger button mushrooms (or strips of peppers, smallish florets of cauliflower or broccoli, etc) Spray vegetables with oil spray and sprinkle with salt. Roast 15 minutes. Remove from the oven. Zucchini and carrots will probably take another five minutes. Mushrooms will be done. Remove them from tray. Stir other veggies and roast another 5 minutes. Remove and set aside.
For the seitan: Heat a small frying pan. saute the seitan with the cumin. Add slices of jalapeno pepper if desired. Saute until seitan is browned. Set aside.
For the guacamole: mash avocado in a small bowl with a fork. Stir in 1 tsp garlic aioli or other vegan mayonaisse. If you are not using the garlic aioli, add a sprinkling of garlic powder
Then add: 2 tsp tamari
1/4 cup salsa
combine well. Cover and set aside.
In a large bowl, place salad greens and toss with scallions, reserving 1 Tbsp for the top. Layer with rice, then seitan, then veggies, then guacamole. Dollop the remaining salsa and sprinkle the rest of the scallions on top.
Perfect comfort food for those who like some spice in their comfort.
Number of Servings: 1
Recipe submitted by SparkPeople user MADDY_AVENA.
Member Ratings For This Recipe
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DIVEGODDESS
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TABITHA-JANE
tamari is wheatless soy sauce, crucial to people with celiac. also seitan is wheat gluten and poison to someone with celiacs. before i knew i had celiacs, i ate it a couple of times of week and just about killed myself. but for a regular person, the recipe sounds great. thanks maddy-avena ;) tabi - 6/24/09
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NGAIBRUCE
We're always learning so I'll have to dig around and find out what I've been missing all these years with the "seitan". For all I know someone has probably fed me this at one time or another without my being aware! Just when you think you've tried it all, something like this sneaks up on you.Neat! - 1/25/10
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