Agave Garlic Seitan Over Cauliflower Rice

There is something about this sauce that is SO addicting. When thinking about how to transform one of our former favorite recipes from the fabulous Damn Delicious, we instantly thought of seitan! While we chose the standard egg and panko breading technique, we believe you could make this vegan with either a flax egg or a lightly whipped aquafaba.

Did we make my own cauliflower rice? No. Why? Because somedays we have time to make all the ingredients, and somedays we have time heat cauliflower rice from Aldi on the stovetop. 

Agave Garlic Seitan Over Cauliflower Rice

Ingredients:

• One batch of "chicken" seitan (We used this awesome recipe from Connoisseurus Veg), cut into 1 in. cubes
• 2 eggs, beaten
• 1 to 1 1/2 cups panko (we needed the latter amount)
• Salt and pepper
• 1/2 c. agave
• 1 tsp. sambal oelek
• 1 tsp. Cholula hot sauce (or your favorite)
• 2 tsp. liquid aminos
• 4 cloves garlic, minced
• 1 tablespoon cornstarch 
• 1/3 c. water
• 3-4 scallions, chopped
• Cauliflower rice for serving

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​​Instructions:

1. ​Preheat the oven to 400. Lightly grease a 9x13 pan.
2. ​Create a breading station, with beaten eggs in one bowl and panko in another. Dredge the seitan in the egg, and then the panko before placing in the 9x13 pan.
3. Bake in the oven for 15 minutes, until the panko is golden brown.
4. While baking, make the sauce: Combine water and cornstarch into a slurry. Add agave, sambal oelek, Cholula, liquid aminos, garlic and slurry into a medium saucepan over medium heat. Cook until it is thick and translucent. 
5. Toss the seitan into the agave garlic sauce and serve over cauliflower rice. Sprinkle with chopped scallions. 

Entrees

Meat Substitute