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Vietnamese-style Vegetable Stew with Rice
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- 800 g water
- 200 g jasmine rice
- 1 garlic clove
- 20 g vegetable oil
- 800 g mixed vegetables, cut in pieces (approx. 2-3 cm, see tip)
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- 20 g soy sauce
- 1 tsp ground black pepper
- 130 g seitan, sliced (approx. 5 mm)
- 20 g sesame oil
- 10 g spring onions, thinly sliced (2-3 mm) (optional)
- 1 Tbsp sesame seeds, for serving (optional)
- per 1 portion
- 1954 kJ / 467 kcal
- 19.5 g
- 68.8 g
- 12.5 g
- Saturated fat
- 1.5 g
- 7.8 g
- 1291 mg
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