Name: Seitan Stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Healthy
Ingredients: 400g Seitan; 2 tbsp sesame oil; 1 red bell pepper; 2 cups broccoli; 3 cloves garlic; 1 tbsp ginger; 3 tbsp tamari; 1 tbsp maple syrup; 1 tsp rice vinegar; 0.5 tsp red pepper flakes; 2 green onions; 1 tbsp sesame seeds

Quick Summary

A high-protein, plant-based stir-fry featuring savory, pan-seared seitan and crisp, vibrant vegetables tossed in an authentic ginger-soy glaze. Perfect for a quick, wholesome dinner.

The Ingredients

400g Seitan, torn into chunks
2 tbsp Toasted sesame oil
1 Red bell pepper, sliced thin
2 cups Broccoli florets
3 cloves Garlic, minced
1 tbsp Fresh ginger, grated

3 tbsp Tamari or soy sauce
1 tbsp Maple syrup
1 tsp Rice vinegar
1/2 tsp Red pepper flakes
2 Green onions, sliced
1 tbsp Sesame seeds

Method

01. Searing: Heat oil in a wok until shimmering. Sear the seitan until golden and edges turn crispy.
02. The Crunch: Add broccoli and peppers. Toss rapidly for 3-4 minutes to keep them vivid and crisp.
03. Aromatics: Stir in garlic and ginger until fragrant, letting the scent fill your kitchen.
04. The Glaze: Pour in the tamari mixture. Toss until every piece is coated in a glossy, savory embrace.

Stewart’s Secret: For the ultimate texture, pat your seitan dry with a paper towel before searing. Moisture is the enemy of a golden, authentic crust!

Nutrition Snapshot

Protein	32g
Fat	12g
Carbs	28g
Calories	450

Frequently Asked Questions

Is this dish gluten-free?

Standard seitan is made from wheat gluten. It is not gluten-free.

Can I use other proteins?

Absolutely. Firm tofu or tempeh are excellent, nutrient-dense alternatives.

How do I store leftovers?

Keep in an airtight container for up to 3 days; the flavors deepen beautifully overnight.

Seitan Stir-fry

The Story

1Ingredients

2Instructions

Quick Summary

The Ingredients

Method

Nutrition Snapshot

Frequently Asked Questions

Is this dish gluten-free?

Can I use other proteins?

How do I store leftovers?

Nutrition Information

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