Pulled Seitan with Pineapple Salsa

Serves

4

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

1 cup (210g) brown rice
2 tbsp. olive oil
2 onions, sliced
1 garlic clove, finely chopped
8 oz. (225g) Portobello mushroom, sliced
1 tsp. smoked sweet paprika
1 tsp. dried thyme
½ tsp. ground cumin
½ tsp. ground ginger
½ tsp. allspice
5 oz. (150g) tomato passata
12 oz. (360g) seitan, cut
1 tbsp. apple cider vinegar
4 tsp. coconut sugar
1 avocado, stoned, peeled & mashed
3 tbsp. soy natural yogurt
For the salsa:
  5 oz. (150g) fresh pineapple, diced
  ½ small red onion, finely chopped
  1 red chili, deseeded & finely chopped
  3 tbsp. fresh cilantro leaves, chopped

Nutrition

(Per Serving)

Calories

556

Fats

19 g

Protein

25 g

Carbs

77 g

Instructions

  • Cook rice according to instructions on packaging.
  • Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over a medium heat. Add the onions and fry for 5 minutes, then add the remaining olive oil, garlic and mushrooms and fry for a further 3 minutes.
  • Now add in the paprika, thyme, cumin, ginger, allspice, tomato passata, seitan, apple cider vinegar and coconut sugar, and stir to combine. Bring to the boil then cover with a lid and simmer over a low heat for 15 minutes.
  • Meanwhile, mix the avocado with the yogurt until smooth, then set aside.
  • Make the salsa by mixing the pineapple, onion, red chili and cilantro together in a bowl.
  • To serve, spoon the seitan on top of the rice, then add a spoonful of the avocado yogurt and some of the salsa.