Vegan Challenge Recipe: Chinese Vegetable Cashew Stir-Fry with Seitan
Try this healthy recipe for Chinese Vegetable Cashew Stir-Fry with Seitan, featured in our 21-day vegan challenge.
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See also The Benefits of Going Vegan: The 21-Day Vegan Challenge
Ingredients
- 1 tbsp sesame oil
- 4 cups frozen mixed vegetables (Asian blend)
- 8 oz sliced seitan
- 1/3 cup cashews
- 2 tbsp reduced-sodium soy sauce
- 1 clove minced garlic
- 1 tsp minced ginger
- Pinch of red-pepper flakes
- 1 cup cooked black rice
- 1/2 cup fresh mango slices
Preparation
2 servings
In a large sauté pan, heat 1 tbsp sesame oil. Stir-fry 4 cups frozen mixed vegetables (Asian blend), 8 oz sliced seitan, 1/3 cup cashews, 2 tbsp reduced-sodium soy sauce, 1 clove minced garlic, 1 tsp minced ginger, and a pinch of red-pepper flakes until heated through. Refrigerate extra stir-fry in an airtight container for up to 3 days.
1 serving
Serve over 1 cup cooked black rice, Add 1/2 cup fresh mango slices per person for dessert.
Nutrition Information
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g