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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