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Active: 20 min Total: 40 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Rice (1 cup):
  • Rice (brown or white) - 1 cup , uncooked
Miso Soy Ginger Meatballs:
  • Homemade miso soy ginger sauce - 1/3 cup
  • Garlic - 2 cloves , minced
  • Shiitake mushrooms - 1/4 lb
  • Seitan or ground meat substitute - 1 lb , chopped
  • Iceberg lettuce - 8 leaves for lettuce wraps
  • Cilantro - 1/4 bunch , chopped
  • Cooking oil - 1 Tbsp
Miso Soy Ginger Sauce:
  • Ginger - 2 tsp , grated
  • Miso - 2 tsp
  • Water - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Brown sugar - 1 tsp
  • Canola or grapeseed oil - 2 Tbsp
Miso Soy Ginger Sugar Snap Peas:
  • Garlic - 2 cloves , minced
  • Sugar snap peas - 1 lb , ends trimmed
  • Homemade miso soy ginger sauce - 2 Tbsp

Prep

  1. Rice - {If you already made enough from Monday, you're done!} For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Miso soy ginger sauce - {If you already made enough from Monday, you're done!} Grate ginger with a Microplane. Mix together sauce ingredients. (Can be done up to 5 days ahead)
  3. Garlic / Mushrooms / Seitan / Iceberg lettuce / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  4. {For snap peas} Garlic / Sugar snap peas - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat a saute pan over medium-high heat. Add cooking oil and then garlic to heated oil. As soon as you can smell the garlic, add mushrooms with a pinch of salt. Saute for ~2 minutes and then add in seitan with one third of the sauce. Cook for another 3 to 5 minutes and then remove from heat.
  2. Heat a skillet over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the snap peas with sauce. Saute until tender but crunchy, 3 to 5 minutes. Remove from heat and season to taste with salt and pepper.
  3. Spoon seitan filling into lettuce leaves and garnish with cilantro and drizzle with more sauce if desired. Enjoy with snap peas and rice.

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