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Thai pineapple and seitan skewers

Seitan and pinapple with a touch thai for incredible tastes

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Thai pineapple and seitan skewers

At a glance

Serves:
4
Difficulty:
Easy
 
 
© Becky Lawton

Ingredients

    • 200 gr. basmati rice
    • 1 spring onion
    • 50 ml. olive oil
    • 200 ml. coconut milk
    • 1 cm ginger root
    • 250 gr. fresh pineapple
    • 250 gr. seitan
    • A few sprigs fresh cilantro

Method

  1. Wash the rice in a colander. Bring a saucepan of water to the boil, add rice and cook for about 10 -12 minutes. Drain, wash under cold running  water and set aside.
  2. Cut the spring onion into thin slices and saute with two tablespoons of olive oil. Add a pinch of salt, the coconut milk and grated ginger. Cook for 3-4 minutes.
  3. Chop the pineapple. Cut the seitan into similar sized pieces. Alternate the pieces on wooden skewers. Mix olive oil and shoyu sauce in a bowl and brush the skewered seitan and pineapple.
  4. Heat a flat-top grill and continue brushing the skewers with the sauce as you lightly fry on each side.
  5. Serve with rice and top with coconut-milk sauce. Garnish with fresh coriander leaves.

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