Chickpea Seitan Stir Fry with Snap Peas and Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea Seitan Stir Fry with Snap Peas and Edamame

YOUR SOLIN GENERATED RECIPE

Chickpea Seitan Stir Fry with Snap Peas and Edamame

A vibrant vegan stir fry featuring hearty seitan and chickpeas paired with crisp snap peas and edamame, all tossed in a flavorful ginger-garlic soy sauce. This dish offers a balanced mix of plant-based protein and fresh vegetables, finished with a hint of sesame oil for a nutty aroma and rich finish.

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NUTRITION

519kcal
Protein
42.2g
Fat
20.9g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Seitan

1/2 cup cooked Chickpeas

1 cup Snap Peas

1/2 cup shelled Edamame

1 tbsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low Sodium Soy Sauce

1/4 tsp Red Pepper Flakes

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PREPARATION

  • 1

    Prepare all ingredients by draining and rinsing chickpeas, trimming ends of snap peas if needed, and measuring out edamame.

  • 2

    Cut the seitan into bite-sized strips. Mince the garlic and grate the fresh ginger.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 4

    Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

  • 5

    Increase the heat to medium-high and add the seitan strips. Stir fry for 3-4 minutes until they start to brown lightly.

  • 6

    Stir in the chickpeas, snap peas, and edamame. Toss to combine.

  • 7

    Pour in the low sodium soy sauce and sprinkle red pepper flakes. Stir fry for another 3-4 minutes until vegetables are just tender but still crisp.

  • 8

    Taste and adjust seasoning if necessary, then remove from heat and serve immediately.

Chickpea Seitan Stir Fry with Snap Peas and Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea Seitan Stir Fry with Snap Peas and Edamame

YOUR SOLIN GENERATED RECIPE

Chickpea Seitan Stir Fry with Snap Peas and Edamame

A vibrant vegan stir fry featuring hearty seitan and chickpeas paired with crisp snap peas and edamame, all tossed in a flavorful ginger-garlic soy sauce. This dish offers a balanced mix of plant-based protein and fresh vegetables, finished with a hint of sesame oil for a nutty aroma and rich finish.

NUTRITION

519kcal
Protein
42.2g
Fat
20.9g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Seitan

1/2 cup cooked Chickpeas

1 cup Snap Peas

1/2 cup shelled Edamame

1 tbsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low Sodium Soy Sauce

1/4 tsp Red Pepper Flakes

PREPARATION

  • 1

    Prepare all ingredients by draining and rinsing chickpeas, trimming ends of snap peas if needed, and measuring out edamame.

  • 2

    Cut the seitan into bite-sized strips. Mince the garlic and grate the fresh ginger.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 4

    Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

  • 5

    Increase the heat to medium-high and add the seitan strips. Stir fry for 3-4 minutes until they start to brown lightly.

  • 6

    Stir in the chickpeas, snap peas, and edamame. Toss to combine.

  • 7

    Pour in the low sodium soy sauce and sprinkle red pepper flakes. Stir fry for another 3-4 minutes until vegetables are just tender but still crisp.

  • 8

    Taste and adjust seasoning if necessary, then remove from heat and serve immediately.