Silky Chickpea and Seitan Stir-Fry with Broccoli and Bell Peppers

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

Silky Chickpea and Seitan Stir-Fry with Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Silky Chickpea and Seitan Stir-Fry with Broccoli and Bell Peppers

Dive into a vibrant, plant-based stir-fry bursting with tender seitan, silky chickpeas, crisp broccoli, and sweet bell peppers. Enhanced with a hint of garlic, ginger, and low-sodium soy sauce, this dish delivers a satisfying balance of textures and flavors while aligning perfectly with your nutritional goals.

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NUTRITION

455kcal
Protein
47.5g
Fat
13.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Seitan

1/2 cup Chickpeas (cooked)

1 cup Broccoli

1 medium Red Bell Pepper

2 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Slice the seitan into bite-sized strips. Rinse and drain the chickpeas if using canned, and pat dry.

  • 2

    Chop the broccoli into florets, slice the red bell pepper into strips, mince the garlic, and grate the ginger.

  • 3

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

  • 4

    Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

  • 5

    Add the seitan strips to the pan and stir-fry for 2-3 minutes until they begin to brown.

  • 6

    Toss in the chickpeas, broccoli florets, and bell pepper strips. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp and the seitan is heated through.

  • 7

    Drizzle the low-sodium soy sauce over the stir-fry and toss well to coat all ingredients evenly.

  • 8

    Taste and adjust seasonings if needed. Serve warm immediately.

Silky Chickpea and Seitan Stir-Fry with Broccoli and Bell Peppers

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

Silky Chickpea and Seitan Stir-Fry with Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Silky Chickpea and Seitan Stir-Fry with Broccoli and Bell Peppers

Dive into a vibrant, plant-based stir-fry bursting with tender seitan, silky chickpeas, crisp broccoli, and sweet bell peppers. Enhanced with a hint of garlic, ginger, and low-sodium soy sauce, this dish delivers a satisfying balance of textures and flavors while aligning perfectly with your nutritional goals.

NUTRITION

455kcal
Protein
47.5g
Fat
13.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Seitan

1/2 cup Chickpeas (cooked)

1 cup Broccoli

1 medium Red Bell Pepper

2 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice the seitan into bite-sized strips. Rinse and drain the chickpeas if using canned, and pat dry.

  • 2

    Chop the broccoli into florets, slice the red bell pepper into strips, mince the garlic, and grate the ginger.

  • 3

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

  • 4

    Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

  • 5

    Add the seitan strips to the pan and stir-fry for 2-3 minutes until they begin to brown.

  • 6

    Toss in the chickpeas, broccoli florets, and bell pepper strips. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp and the seitan is heated through.

  • 7

    Drizzle the low-sodium soy sauce over the stir-fry and toss well to coat all ingredients evenly.

  • 8

    Taste and adjust seasonings if needed. Serve warm immediately.