Seitan with Vegetable Stir Fry Sauce

20 min

Plates

Intention: Clean Energy & Phytonutrient Variety · Min. 34g Protein

Yield: 1 serving (~34g to 35g total protein per served plate)

Sauce Portion: with vegetables. divided into 3 portions

Beta-Carotene — Rich carrot antioxidants converting into Vitamin A to support cellular skin repair and eyes.
Beta-Glucans — Immunomodulating fibers sourced from shiitake mushrooms to activate natural defenses.
High Fiber Floor — Cabbage and crisp capsicum supply structural prebiotics for an intentional, thriving gut.

Ingredients

The Protein Source

Seitan chunks (made with 40g vital wheat gluten poweder)

The Stir-Fry Veggies

Cabbage (sliced — essential for structural sweetness)
Snow peas
Shiitake mushrooms
Baby corn
Orange carrots (sliced, optional to leave raw)
Capsicum (green bell pepper, sliced, optional to leave raw)

Stir-Fry Sauce Glaze

Vegetable stock or dissolved cube (50ml)
Cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
Soy sauce or liquid aminos (1-2 tbsp)
Black pepper and preferred stir-fry spices

Fresh Toppings

Mixed sprouts

Simple Method

1Mix your cornstarch slurry in a pot, adding stock and soy sauce to simmer into a thick, glossy glaze.
2Air-fry your veggies at the same time to save time, keeping an eye on the clock so they don't lose their crispness.
3Combine the warm veggie and hot sauce directly in a container, mixing thoroughly with pepper and your favorite spices.

Detailed Guides Coming Soon!

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