Seitan Stir-fry
Chewy, savory strips of seitan tossed with crisp, colorful vegetables in a glossy, garlicky stir-fry sauce. This quick, high-protein vegan dish comes together in under 30 minutes and tastes even better than takeout. Perfect for busy weeknights served over steamed rice.
For 4 servings
- prep · ~2 min
Prepare the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, water, cornstarch, rice vinegar, salt, and black pepper until cornstarch dissolves completely.2.Set the sauce aside near the stove. - prep · ~5 min
Prep all vegetables and seitan.
1.Slice seitan into thin strips about 0.25-inch thick.2.Cut broccoli into small florets, slice bell pepper into strips, julienne the carrot, and trim snap peas.3.Mince garlic and grate ginger. Keep everything ready by the stove — stir-frying moves fast. - fry · ~5 min
Sear the seitan strips.
1.Heat 1 tablespoon vegetable oil in a wok over medium-high heat until shimmering.2.Add seitan strips in a single layer and cook without moving for 2 minutes until golden on the bottom.3.Flip and sear the other side for another 2 minutes. Transfer to a plate. - fry · ~5 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon oil to the wok.2.Add garlic and ginger, stir-frying for 15 seconds until fragrant.3.Add broccoli, carrot, and snap peas. Stir-fry for 3 minutes until crisp-tender.4.Add bell pepper and stir-fry 1 more minute. - fry · ~2 min
Combine everything with the sauce.
1.Return seitan to the wok. Give the sauce a quick stir and pour it over.2.Toss everything together for 1-2 minutes until the sauce thickens and coats all pieces evenly.3.Turn off the heat and drizzle sesame oil over the top. Toss once more.TIPIf the sauce thickens too fast, add a splash of water. It should cling to the seitan and vegetables, not be gloopy. - serve · ~1 min
Garnish and serve immediately.
1.Transfer to a serving platter and scatter sliced green onions and toasted sesame seeds on top.2.Serve hot over steamed rice or noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press seitan strips dry with paper towels before searing for a better golden crust.
- 2Cook seitan undisturbed for 2 minutes per side to develop a flavorful browning.
- 3Have all veggies prepped and sauce whisked before you start cooking — stir-frying goes fast.
- 4Add bell pepper later than firmer veggies to keep its crunch and bright color.
- 5Stir the sauce again just before pouring, as cornstarch settles quickly.
- 6To reheat leftovers, use a hot wok or skillet to revive texture instead of microwaving.
Adapt it for your goals.
Spicy Szechuan
Add 1 tablespoon chili bean paste (doubanjiang) and a teaspoon of Sichuan peppercorns with the aromatics for a numbing, fiery twist.
Low SodiumLow-Sodium
Substitute soy sauce with low-sodium tamari or coconut aminos and reduce salt to zero for a heart-friendly version.
Nutty CrunchNutty Crunch
Toss in a handful of roasted cashews or peanuts after turning off the heat for added texture and richness.
Extra VeggieExtra Veggie
Add sliced mushrooms, baby corn, or bok choy along with the broccoli for more variety and volume.
Gluten FreeGluten-Free
Replace seitan with extra-firm tofu or tempeh, and use tamari instead of soy sauce to keep the dish gluten-free.
Why this is on our healthy list.
High in Plant Protein
Seitan provides a substantial amount of protein per serving, making this stir-fry a satisfying meat-free main.
Rich in Vitamin C
Broccoli and red bell pepper contribute a generous dose of vitamin C, which supports immune function.
Good Source of Fiber
The mix of vegetables plus seitan supplies dietary fiber for digestive health and sustained energy.
Low in Saturated Fat
With only vegetable and sesame oils, this dish keeps saturated fat minimal while still delivering bold flavor.
Frequently asked questions
Yes, pre-packaged seitan works perfectly. Just drain, pat dry, and slice into thin strips before searing.
