(Yields 4 servings – 451 calories, 32.4g protein, 34.7g carbohydrate, 23.3g fat per serving
- 1 lemon
- 1 tbsp white miso paste
- 15 oz seitan
- 1 onion, diced
- 1 oz fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 6 oz broccoli, roughly chopped
- 13 oz chickpeas, drained and rinsed
- 2 tsp curry powder
- 5.5 oz coconut milk
- 8 oz spinach
- 3 tbsp olive oil
- Salt and pepper for tasting
- Halve and juice the lemon. Add the lemon juice and miso paste to a medium bowl. Mix until combined. Drain the seitan (if in liquid,) and pat dry with a clean kitchen towel. Cut into 1 inch cubes and add to the miso mixture, tossing to coat. Set aside to marinate until step 3.
- Peel and dice the onion. Peel and mince the ginger and garlic. Roughly chop the broccoli. Drain and rinse the chickpeas.
- Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the marinated seitan and cook until browned in places, 3 to 5 minutes. Sprinkle the crisped seitan with a pinch of salt and transfer to a plate.
- Return the skillet to medium-high heat with 1 tbsp olive oil. Add the diced onion, chopped broccoli, minced ginger, and minced garlic, and cook until softened, 3 to 5 minutes. Add the curry powder and cook until fragrant, 1 to 2 minutes. Add the coconut milk, 1/4-1/2 cup water, 1 tsp salt, and a pinch of pepper. Bring the saag to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, 3 to 5 minutes.
- Add the crisped seitan and chickpeas to the skillet with the saag and simmer on low until heated through, 2 to 3 minutes. Divide the seitan saag paneer between large, shallow bowls. Add more salt or pepper depending on taste preference. Enjoy!