Seitan Stir-Fry with Broccoli and Sweet Potato

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

Seitan Stir-Fry with Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seitan Stir-Fry with Broccoli and Sweet Potato

Sautéed seitan and roasted sweet potato tossed with fresh broccoli in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

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NUTRITION

380kcal
Protein
35g
Fat
8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

115g Seitan strips

150g Broccoli florets

100g Sweet potato, cubed

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

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PREPARATION

  • 1

    Peel and cube the sweet potato into half-inch pieces.

  • 2

    Steam the sweet potato cubes until just tender, about 8 minutes, then set aside.

  • 3

    Slice the seitan into thin, bite-sized strips.

  • 4

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

  • 5

    Add the seitan strips to the pan and sear until the edges become golden and slightly crisp.

  • 6

    Add the broccoli florets, minced garlic, and grated ginger to the skillet.

  • 7

    Stir-fry for 3 to 5 minutes until the broccoli is bright green and tender-crisp.

  • 8

    Fold in the cooked sweet potato cubes and pour the coconut aminos over the mixture.

  • 9

    Toss everything together for 1 minute until well-combined and the sauce has glazed the ingredients.

Seitan Stir-Fry with Broccoli and Sweet Potato

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

Seitan Stir-Fry with Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seitan Stir-Fry with Broccoli and Sweet Potato

Sautéed seitan and roasted sweet potato tossed with fresh broccoli in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

NUTRITION

380kcal
Protein
35g
Fat
8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

115g Seitan strips

150g Broccoli florets

100g Sweet potato, cubed

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

PREPARATION

  • 1

    Peel and cube the sweet potato into half-inch pieces.

  • 2

    Steam the sweet potato cubes until just tender, about 8 minutes, then set aside.

  • 3

    Slice the seitan into thin, bite-sized strips.

  • 4

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

  • 5

    Add the seitan strips to the pan and sear until the edges become golden and slightly crisp.

  • 6

    Add the broccoli florets, minced garlic, and grated ginger to the skillet.

  • 7

    Stir-fry for 3 to 5 minutes until the broccoli is bright green and tender-crisp.

  • 8

    Fold in the cooked sweet potato cubes and pour the coconut aminos over the mixture.

  • 9

    Toss everything together for 1 minute until well-combined and the sauce has glazed the ingredients.