200 grams minced seitan
2 tablespoons curry powder
1 tablespoon soy sauce
2 tablespoons sesame seeds
1/3 head Chinese cabbage
2 cups basmati rice
1) Start by preparing the rice using your preferred method.
2) Cut the carrots in matchstick pieces and chop the cabbage.
3) Fry the minced seitan in some olive oil. After a few minutes, add the curry powder, soy sauce and sesame seeds. Once cooked, removed from wok and reserve.
4) Stir fry the carrots for one minute and then add the cabbage. After another minute, add the rice. Finally, add the cooked seitan.
Source of recipe: This recipe was inspired by student Pieter. He talked about this recipe in 'De standaard', a newspaper. I modified the recipe so it became vegan and healthier by using fresh ingredients.