Sweet Potato with Sweet Potato Leaf and Seitan, served with Mixed Vegetable Orzo in Roasted Red Bell Pepper (No Added Fat)
a nice article about the greens online, and decided to try a sauté with seitan.
- 1 medium sweet potato (if organic, no need to peel - otherwise, peel), cut into 1/4" cubes
- 1/8 cup water
- 1 vegan bouillon cube
- 1/4 red onion and 1/4 yellow onion (really, half of any kind of onion would do - total quantity of about 1/2 or 3/4 cup), cut into a 3/8" dice
- (optional) 6 medium shiitake mushrooms cut into 3/8" slices
- 8 ounces seitan, cut into approximately 1"x3/8" slices
- Bunch of sweet potato greens, stems left behind and leaves roughly halved by hand
- 1t ginger, finely grated (oops! I forgot!)
- 1 or 2 T coconut aminos (or soy sauce)
- I put the water and bouillon cube into a small Saladmaster stock pot and brought to a boil.
- I added the sweet potato and mixed, covering the potato with broth. Most of the broth was absorbed into the potato, so I feel justified calling this a waterless meal.
- I covered the pan and reduced the heat till the vapor release on the lid stopped clicking. I continued to cook on low, making sure to have no or minimal clicks, for 15m.
- In parallel, I put the onion into a Saladmaster skillet and sautéed on medium heat just a few minutes till the onion was cooked and getting clear.
- I then added the mushrooms and cooked for a minute or minute and a half.
- I added the seitan and cooked for 3-5 minutes till the seitan was starting to show a bit of browning. A bit of garlic at this point would have been good but my Dad, who is visiting for a few months, doesn't eat garlic.
- I added the sweet potato greens. (Had I not forgotten, the ginger would have been good at this point.) As the article I referenced mentioned, the greens cook down like spinach fairly quickly; I cooked just for a minute or two.
- I added the coconut aminos and scraped the pan a bit, easily cleaning up any slight stickiness of food in the pan. I served with hot sauce at the table..
Garlic would be a good addition to the main course, as could be a bit of jalepeno.