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Seitan and Vegetable Stir Fry Recipe

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 people 1x
  • Category: Main
  • Method: Stir frying
  • Cuisine: Chinese


You won’t miss the meat in this savory, smoky and protein loaded Seitan and Vegetable Stir Fry Recipe. Healthy, delicious and on the table in 20 minutes!


  • 1 tablespoon canola oil
  • 2 cloves garlic (minced)
  • 8 ounces seitan (sliced into bite size pieces)
  • 1 small onion (thinly sliced into half moons)
  • 1 red bell pepper (sliced into strips)
  • 5 shiitake mushrooms or button mushrooms (sliced bite size)
  • 4 ounces baby spinach


  • 1/4 cup vegetable stock
  • 2 tablespoons dark soy sauce
  • 1 tablespoon shaoxing wine or dry sherry
  • 2 teaspoons rice vinegar
  • 1 teaspoon granulated sugar
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons cornstarch


  1. Put all the ingredients for the sauce into a tupperware container and seal. Shake well until cornstarch has dissolved and set aside. You might need to break up the lumps by squashing them with a spoon.
  2. In a large pan over medium high heat, add canola oil. When the oil is hot, add garlic and seitan and cook for 4-5 minutes, until seitan is golden brown.
  3. Add onion, red bell pepper and shiitake mushrooms and cook for 4-5 minutes, until vegetables are tender but still yielding a crunch.
  4. Add spinach and cook for 1 minute.
  5. Shake the tupperware container with the sauce and pour into the pan. Stir well and cook for 1 minute.
  6. Turn the heat off and serve with rice.


This Seitan and Vegetable Stir Fry Recipe is:
High in selenium
High in vitamin A
Very high in vitamin C
High in protein
No cholesterol


  • Serving Size:
  • Calories: 356
  • Sugar: 9.2 g
  • Sodium: 612.8 mg
  • Fat: 15.4 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 31.4 g
  • Fiber: 13 g
  • Protein: 25.1 g
  • Cholesterol: 0 mg

Keywords: recipe, vegan, plant based, vegetarian, Asia

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