Vietnamese Seitan

Add brown rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 30 to 35 minutes. (4-serving meal: use 2 cups water)

Add just 3 tbsp rice vinegar, just 1 tbsp turbinado sugar, ¼ tsp salt, and ½ cup water to a small saucepan. Bring pickling liquid to a boil and remove from heat. Add cucumber, jalapeño, and carrot to a heatproof bowl, add pickling liquid, and transfer to the refrigerator. (4-serving meal: use 6 tbsp rice vinegar, 2 tbsp turbinado sugar, ½ tsp salt, 1 cup water)

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add seitan and cook until crispy in places, 4 to 5 minutes. Add remaining rice vinegar, remaining turbinado sugar, and tamari and cook, tossing occasionally, until sticky, another 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: Work in batches for the 4-serving meal.

Add garlic, vegan mayo, and 1 tsp Sriracha to a small bowl and mix the spicy mayo. (4-serving meal: use 2 tsp Sriracha) TIP: Add more Sriracha if you prefer more spice.

Divide rice between bowls and top with crispy seitan, pickled vegetables, cilantro, and mint. Dollop with spicy mayo. Ăn nào!