Try this VEGAN OXTAILS #SEITAN recipe, or contribute your own.
Suggest a better descriptionBlend 1t of canola oil, ginger, garlic, turmeric, jalapeño, and scallions in a blender until smooth. Set aside.
In a large sauté pan on medium high heat, add remaining teaspoon of canola oil. Sear mock oxtails on all sides. Pull from pan and set aside.
Add blended garlic ginger jalapeño mixture to the pan and sauté until mixture begins to brown. Add carrots, potatoes, tomatoes and thyme. Sauté approximately 2-3minutes before adding the rest of the seasonings and ingredients. After all other ingredients are added bring stew to a boil for two minutes , then reduce heat to medium and allow to cook for 30 minutes. 15 minutes into the cook time flip the oxtails and allow to cook for the remaining time. If the liquid reduces out too much turning into a sauce before oxtails* are cooked add an additional ½ c of water.
Serve with Caribbean peas and rice, or your favorite side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (462g) | ||
Recipe Makes: 1 | ||
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Calories: 20 | ||
Calories from Fat: 5 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.8mg | 1 % | |
Potassium 91.9mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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