High-Protein Vegan "Beef" and Broccoli over Quinoa

Ingredients

• 1 cup(s) dry quinoa, rinsed well
• 1 cup(s) water
• 1/2 pound(s) seitan
• 2 clove(s) garlic
• 1 head(s) Onion
• 1/4 head(s) Brocolli
• 4 teaspoon(s) canonla
• Sauce
• 1 tablespoon(s) cornstarch
• 1 tablespoon(s) agave
• 1/2 tablespoon(s) crushed red pepper
• 2 tablespoon(s) ginger fresh
• 1 tablespoon(s) black bean paste
• 1/4 cup(s) white wine
• 1/2 cup(s) vegetable broth or 1/2 tblsp veggie concentrate
• 2 tablespoon(s) orange juice

Preparation

1. Ingredients for the sauce:



2. 1 teaspoon agave nectar
3. 1/2 teaspoon crushed red pepper
4. 2 teaspoons fresh ginger, peeled and minced
5. 1 tablespoon black bean paste
6. 1/4 cup white wine
7. 1/2 cup vegetable broth
8. 2 tablespoons orange juice
9. 1 tablespoon soy sauce
10. Bring the water to a boil, add quinoa and reduce heat to medium-low. Let simmer for 12-15 minutes until tender, let stand 5 minutes. Fluff with fork when ready to serve.


11. Combine the ingredients for the sauce in a bowl and mix well to dissolve corn starch. Set aside.


12. Heat the two teaspoons canola oil in a large skillet over medium-high heat. Add the seitan, stirring occasionally for 2-3 minutes to brown. Transfer to a plate and set aside.


13. Heat the remaining oil in the same pan over medium-high heat. Add the onion and garlic; cook for two minutes and add broccoli. Cover and let cook for 5-10 minutes, checking the broccoli until it is crisp-tender. When it is, add sauce and browned seitan and cook until the sauce thickens slightly.


14. Serve with additional soy sauce and Sriracha sauce if desired.