Recipes

Ingredients

1. 1/3 cup chopped fresh mint
2. ½ cup chopped cilantro (or one small bunch)
3. ½ cup julienne cabbage
4. 1 Medium julienne cucumber (peeled and unseeded)
5. ½ cup peanut butter
6. 2 tablespoon soy sauce
7. ½ teaspoon ginger powder
8. 1 teaspoon chilli paste (optional)
9. 2 teaspoon mirin
10. 2 tablespoon agave nectar
11. 2 tablespoon water
12. 1 tablespoon sesame oil
13. 10 ounces Seitan
14. 1 tablespoon grated ginger
15. 1 tablespoon dates sweetener
16. ½ cup matchstick carrots
17. 3 3 lettuce leaves
18. Wraps

Directions

For the sauce

1. In a small bowl, put the peanut butter, soy sauce, ginger powder, chilli paste, mirin, agave nectar, and water and beat it until you get a nice smooth sauce.

For the Filling

1. Heat up a wok in a medium high; pour the sesame oil, seitan and grated ginger and sauté for about 5 minutes in medium high heat.
2. Switch off the heat.
3. Add ½ of the sauce to this mixture and mix it well.
4. Then add the mint and cilantro to the mixture and mix it thoroughly.
5. In a different sauce pan (in a medium – high heat) add some oil and cabbage. Sautee for few minutes.
6. Add dates sweetener to the cabbage and cook for a minute or until the cabbage is caramelised (do not overcook the cabbage).
7. Add the seitan mixture to the caramelised cabbage and mix them well.

For assembling the wrap

1. Take a wrap; brush the sauce in the middle.
2. Line up the cucumbers; arrange the carrots and seitan mixture in the middle and lettuce on top of the mixture.
3. Fold the wrap like a taco (nice and tightly).

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