High-Protein Chickpea and Seitan Stir-Fry with Snap Peas

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

High-Protein Chickpea and Seitan Stir-Fry with Snap Peas

YOUR SOLIN GENERATED RECIPE

High-Protein Chickpea and Seitan Stir-Fry with Snap Peas

Sautéed seitan and chickpeas tossed with crisp snap peas and a ginger-soy glaze, finished with a drizzle of toasted sesame oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
41.6g
Fat
13.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

115g Seitan, sliced

1/2 cup Canned Chickpeas, rinsed

100g Sugar Snap Peas

60g Red Bell Pepper, sliced

2 tsp Sesame Oil

1 tbsp Liquid Aminos

1 tsp Maple Syrup

1 tsp Cornstarch

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk together the liquid aminos, maple syrup, cornstarch, minced ginger, and garlic in a small bowl to create the stir-fry sauce.

  • 2

    Heat one teaspoon of sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the sliced seitan to the skillet and sear until the edges are golden brown and slightly crisp.

  • 4

    Toss in the chickpeas, snap peas, and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Pour the sauce mixture over the ingredients in the pan and stir constantly for 1 minute until the sauce thickens and coats everything evenly.

  • 6

    Remove from heat and drizzle with the remaining teaspoon of sesame oil before serving.

High-Protein Chickpea and Seitan Stir-Fry with Snap Peas

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

High-Protein Chickpea and Seitan Stir-Fry with Snap Peas

YOUR SOLIN GENERATED RECIPE

High-Protein Chickpea and Seitan Stir-Fry with Snap Peas

Sautéed seitan and chickpeas tossed with crisp snap peas and a ginger-soy glaze, finished with a drizzle of toasted sesame oil.

NUTRITION

460kcal
Protein
41.6g
Fat
13.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

115g Seitan, sliced

1/2 cup Canned Chickpeas, rinsed

100g Sugar Snap Peas

60g Red Bell Pepper, sliced

2 tsp Sesame Oil

1 tbsp Liquid Aminos

1 tsp Maple Syrup

1 tsp Cornstarch

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the liquid aminos, maple syrup, cornstarch, minced ginger, and garlic in a small bowl to create the stir-fry sauce.

  • 2

    Heat one teaspoon of sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the sliced seitan to the skillet and sear until the edges are golden brown and slightly crisp.

  • 4

    Toss in the chickpeas, snap peas, and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Pour the sauce mixture over the ingredients in the pan and stir constantly for 1 minute until the sauce thickens and coats everything evenly.

  • 6

    Remove from heat and drizzle with the remaining teaspoon of sesame oil before serving.