Name: Seitan and vegetable stir-fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz seitan wheat protein, cut into 3/4-inch cubes; 5 oz broccoli florets, cut into bite-sized pieces; 3/4 red bell pepper, sliced into strips; 1 tbsp avocado oil; 2 cloves garlic, minced; 1 tbsp ginger root, grated; 1 1/2 tbsp low sodium soy sauce; 3/4 tsp rice vinegar; 3/4 tsp sriracha; 3 tbsp tap water; 1 green onions, thinly sliced; 2 tbsp nutritional yeast; 1 tsp cornstarch

Instructions

Prep 15 min · Cook 5 min

Pat the seitan cubes dry with paper towels. In a bowl, toss the seitan with 1 tsp of the soy sauce until damp, then add the nutritional yeast and toss until the cubes are evenly coated in a thin layer.
Heat two-thirds of the avocado oil in a 12-inch nonstick skillet over medium heat. Add the seitan and cook, turning every 2 minutes, until golden and crisp on most sides, about 6 minutes. Remove the seitan from the pan.
In a small bowl, whisk together the remaining soy sauce, rice vinegar, sriracha, cornstarch, and 1 tbsp of the water until no lumps remain.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the broccoli and bell peppers and stir-fry for 2 minutes. Add the remaining 2 tbsp water, cover with a lid, and steam for 2 minutes. Uncover and cook for 1 minute until the water evaporates. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
Return the seared seitan to the skillet with the vegetables. Whisk the sauce one last time and pour it over everything. Toss for 1 to 2 minutes until the sauce thickens into a glossy glaze. Serve immediately topped with sliced green onions.

Nutrition

Ingredients

Instructions

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