This is a great recipe and is super quick if you already have some leftover homemade seitan. It's one of our many favorites that is cheap, packed with protein, and so filling!
Preparation and Assembly Time: 20 minutes
Cooking Time: 25 minutes
Yield: 6 servings
INGREDIENTS
4 cups homemade seitan, cut into strips (you may use ready made seitan if you do not have any prepared)
2 tablespoons low-sodium soy sauce or tamari sauce
⅓ cup Teriyaki sauce
1 tablespoon black bean garlic sauce (we use Lee Kum Kee®)
2 heads broccoli crowns, chopped
½ medium sweet onion, chopped
1 clove fresh garlic, minced
10 oz sliced mushrooms (King Trumpet if available)
Oil for sautéing
Cooked brown rice or noodles (optional)
DIRECTIONS
Step 1: Sauté the seitan strips is a little bit of oil with 1 tablespoon of soy (or tamari) sauce. Continue to cook on high heat until the seitan is browned.
Step 2: Add the Teriyaki sauce (to taste) and continue to sauté the seitan until crispy. Add the black bean garlic sauce and mix well. The whole process should not take more than 10 minutes and the seitan should be brown and crispy on the outside but tender on the inside. Remove the pan from the heat and set aside.
Step 3: Steam the broccoli for 4 - 5 minutes until crisp and tender. Drain and set aside.
Step 4: In a large wok or pan, sauté the onion and garlic until the onion becomes soft. Add the broccoli, mushrooms, the remaining soy (or tamari) sauce, and continue to sauté until the mushrooms become tender.
Step 5: Add the seitan to the cooked vegetables and mix well. Serve over brown rice or noodles of your choice (Moroheiya noodles by GreeNoodle® are a great choice!)
For more recipes, and a Meatless Monday 52 Week Meal Planning Guide, check out our book, The Vegan System, with over 100 vegan recipes in 215 full color pages. Available in paperback and Kindle on Amazon.com or in PDF to download. Visit TheVeganSystem.com for details.
