John Myers
Seitan, Spinach and Mushroom Pan with Turmeric and Quinoa
The perfect seitan, spinach and mushroom pan with turmeric and quinoa recipe with a picture and simple step-by-step instructions.
- 1 Cup Quinoa
- 3 cups Mild vegetable broth
- 5 Frozen blocks of spinach leaves, thawed
- 100 g Mushrooms
- 1 Onion
- 100 g Shitake
- 2 tsp Turmeric
- 150 g Tamari pickled seitan in pieces (or other seitan)
- 100 ml Oat cream
- Seasoned Salt
- Sesame oil
- Lemon juice
- Bring the broth to the boil. Rinse the quinoa in a colander and add to the broth. Let simmer for 20 minutes.
- Allow the seitan to drain. Roughly chop the onion. Fry the seitan in oil. Add the onion and fry briefly.
- Halve the shitake, cut the mushrooms into thick slices. Add to seitan and fry briefly.
- Add spinach. Dust with turmeric and sweat briefly. Pour in the oat cream and simmer for 10 minutes.
- Season to taste with herb salt and lemon juice.
