Name: Spiced seitan and vegetable stir fry
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz seitan wheat protein, cut into strips; 5 oz broccoli florets, cut into bite size pieces; 3/4 red bell pepper, sliced; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 2 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp avocado oil; 0.5 oz medjool date, pitted and finely minced; 2 tbsp water; 1/2 tsp red pepper flakes; 1 green onions, sliced

Nutrition

Per serving

430 calories

Protein: 45g; 40% of calories
Carbs: 43g; 39% of calories
Fat: 11g; 21% of calories

Instructions

Prep 25 min · Cook 0 min

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced date, and water until the date is mostly integrated into the liquid.
Heat the avocado oil in a 12-inch skillet over medium-high heat. Add the seitan strips and cook for 5 minutes, stirring occasionally, until browned and crisp on the edges. Remove seitan from the skillet and set aside.
In the same skillet, add the broccoli florets and sliced red bell pepper. Cook for 6 to 8 minutes, stirring frequently, until the vegetables are tender-crisp and bright.
Add the garlic, ginger, and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Return the seitan to the pan and pour in the sauce. Stir constantly for 2 minutes to glaze the seitan and vegetables.
Transfer the stir fry to a plate and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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