Asian Vegetables and Seitan

Author: Recipes_se
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizers, Bowls, Main Course, Side Dishes
Cuisine Asian
Servings 6 servings


  • Stove


  • 1 1/2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 3 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp rice vinegar
  • 1 tsp ginger minced
  • 1 tsp agave nectar
  • 1 cup seitan chopped
  • 2 tbsp olive oil extra virgin
  • 1 red bell pepper chopped
  • 1 cup snow peas
  • 1/2 cup water chestnuts sliced
  • 1/4 cup bamboo shoots sliced
  • 2 green onions chopped
  • 1 tbsp cornstarch


  • In a small bowl, mix the vegetable broth, soy sauce, rice vinegar, ginger and agave. Whisk well.
  • In a large skillet or wok on medium, cook the seitan in the olive oil until brown on both sides, about 3 minutes.
  • Stir in the bell pepper, snow peas, water chestnuts, bamboo shoots, and green onions. Cook until the vegetables are almost soft, about 2 1/2 minutes, stirring often.
  • Reduce heat to medium low and add vegetable broth mixture. Whisk in cornstarch. Bring to a slow simmer and cook until sauce is thickened, stirring constantly to prevent lumps.


This dish is great over rice or noodles. 

My Notes

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