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Thai Zoodles with Instant Pot Curry Seitan

Last week on the gram, I asked y'all how you feel about zoodles. I mean pasta is the shit an all but I was so surprised how many of y'all are anti-zoodle. Quite a few vegheads popped through my DMs to ask questions: do you eat them raw because I don't like them raw? How do you cook them and have them not get slimy? And lots more like this. 

Here's where this recipe comes in. Originally, it was all about the seitan because this is an important staple recipe that will have you nailing any meal prep or weeknight lunches with all the ease. But now that I know that y'all need help with your zoodles we're going to let the seitan take the backseat this time. 

So right into it: here's how to make zoodles for people who hate zoodles. 

Tip 1: The absolute key to making an amazing zoodle dish that's not disappointing starts and ends with the sauce, y'all. It's so important that your sauce is rich and flavorful - almost over flavored because you're eating zucchini...that's trying to act like... pasta.... I mean c'mon the odds are stacked against this lil guy already. Fyi: my go-to sauce for zoodles is almost always a peanut sauce.  

Tip 2: If you don't cook your zoodles just right, they're going to get mushy and unpleasant texturally, but have no fear, if you follow this tip, 9 out of 10 vegans agree you'll be pleased as punch. Get your fave skillet hot and greased - real hot - like stir fry hot. Just when you think it can get any hotter drop your zoodles in there. Oh yeah it's going to be all steamy and loud and crackling but that's exactly what you want. Move the zoods around in your pan for 2 minutes or less and immediately take them out, toss them, and eat them. I'm telling you this gives you the flavor and texture you're looking for.

Tip 3: There is no tip 3. I just wanted to type that. Seriously, though, making a great zoodle dish truly is as easy as these two tiny tips above.

Now that we've got the whole zoodle controversy behind us let's briefly talk about the below recipe. As I said before it was originally all about the seitan. Bookmark this page so you can come back and use this seitan recipe whenever you like because this seitan recipe is important.  

This is one of those quick and easy dishes that I prepare for my lunches during the work week in place of my usual Big Ass Salad. The seitan recipe below makes 4 servings (about 16 nugz total) while the rest of this recipe only makes 1 serving. I did that on purpose y'all. This seitan recipe is perfect for storing extra servings in the fridge and using them through out the week to jazz up your salads or slap in a sando. I'm going to go ahead and make a promise that my next recipe will use the leftover seitan from this recipe in a whole new way and with a whole different flavor, using none of the ingredients used in this recipe (except for the leftover seitan, of course). 


Instant Pot Curry Seitan (makes 4 servings) 

1 c vital wheat gluten
1/4 c chickpea flour
1/2 tsp ginger
1/2 tsp salt
1/2 tsp smoked paprika
3/4 c + 1 1/2 c veggie broth
1 tsp liquid aminos
4 tsp red curry paste
2 garlic clove, minced
  1. Mix together all your dry ingredients (gluten through paprika). 
  2. Separately, you're gonna wanna mix together 3/4 c veggie broth, aminos, 2 tsp of curry paste, and your minced garlic. 
  3. Mix the dry and wet ingredients together until it's kneadable and then knead for a few minutes until it seems ready to be cooked (don't worry you'll know it when you see it but if you're still worried I'd estimate that I kneaded my seitan for about 2 minutes). Rip your dough in to 16 lil nuggets. 
  4. Grab your instant pot and put your lil nugs in there. Cover seitan with the remaining veggie broth (should be 1 1/2 cups) and the remaining red curry paste (should be 2 tsp). Oh yeah, also add in 1 1/2 c of water to the pot. On manual, set the IP for 4 minutes. When the timer goes off let that seitan sit in the IP for an hour without being messed with. Don't F with the release or nothing - just leave it be and do some other shit around the house. 
  5. When you're ready to eat your seitan, whether it's in this dish or another, slice up 4 nugs and brown on each side in your fave skillet or pan.  

Sauce (makes 1 serving)

1 garlic clove, minced
2 tbsp Tahini
juice from 1 lemon
1 tbsp liquid aminos
1/2 tsp ginger
cilantro and chili flakes, to taste
  1. Mix all this shit together and set it aside so the flavors can get to know each other while you get the rest thrown together. 

Zoodles (makes 1 serving) 

1 tbsp coconut oil
1 spiralized zucchini 
spiralized carrot
1 bell pepper, sliced up
cilantro and green onion, to taste
  1. Get that oil hot as shit and flash fry your spiralized zucchini and carrot for like 2 minutes or so. Toss your flash fried zoodles and coodles with the bells and the sauce. Top with 4 seitan nugs and garnish with cilantro and green onions. 



ICYMI, SAVORY TACO PANCAKES!! This is a great breakfast, lunch, or dinner. I had it for brunch last weekend and you could have it for brunch whenever you want. Or at least when you've got a spare 45 minutes because that's how long it took me to go from start to eat. 
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,
Amber

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