Chickpea Seitan Stir Fry with Edamame and Bell Peppers

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

Chickpea Seitan Stir Fry with Edamame and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Chickpea Seitan Stir Fry with Edamame and Bell Peppers

Savor a vibrant, protein-packed vegan stir fry featuring tender slices of seitan paired with hearty chickpeas, crisp edamame, and colorful bell peppers. Infused with fresh garlic and ginger, and lightly tossed in a savory low-sodium soy sauce, this dish delivers a balanced burst of flavor and nutrition in each bite.

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NUTRITION

471kcal
Protein
46.2g
Fat
11.8g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

1/2 cup Cooked Chickpeas

1/2 cup Shelled Edamame

1 medium Red Bell Pepper

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the seitan into bite-sized strips. Rinse and drain the cooked chickpeas and edamame if necessary.

  • 2

    Cut the bell pepper into thin strips. Mince the garlic and grate the ginger.

  • 3

    Heat 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, sautéing for about 30 seconds until fragrant.

  • 5

    Stir in the seitan strips and cook for 2-3 minutes until they begin to brown lightly.

  • 6

    Add the bell pepper, chickpeas, and edamame, stirring well to combine. Continue to stir fry for another 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Pour in the low-sodium soy sauce, tossing gently to evenly coat the ingredients. Cook for an additional minute to allow the flavors to meld.

  • 8

    Remove from heat and serve warm.

Chickpea Seitan Stir Fry with Edamame and Bell Peppers

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

Chickpea Seitan Stir Fry with Edamame and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Chickpea Seitan Stir Fry with Edamame and Bell Peppers

Savor a vibrant, protein-packed vegan stir fry featuring tender slices of seitan paired with hearty chickpeas, crisp edamame, and colorful bell peppers. Infused with fresh garlic and ginger, and lightly tossed in a savory low-sodium soy sauce, this dish delivers a balanced burst of flavor and nutrition in each bite.

NUTRITION

471kcal
Protein
46.2g
Fat
11.8g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

1/2 cup Cooked Chickpeas

1/2 cup Shelled Edamame

1 medium Red Bell Pepper

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the seitan into bite-sized strips. Rinse and drain the cooked chickpeas and edamame if necessary.

  • 2

    Cut the bell pepper into thin strips. Mince the garlic and grate the ginger.

  • 3

    Heat 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, sautéing for about 30 seconds until fragrant.

  • 5

    Stir in the seitan strips and cook for 2-3 minutes until they begin to brown lightly.

  • 6

    Add the bell pepper, chickpeas, and edamame, stirring well to combine. Continue to stir fry for another 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Pour in the low-sodium soy sauce, tossing gently to evenly coat the ingredients. Cook for an additional minute to allow the flavors to meld.

  • 8

    Remove from heat and serve warm.