Stir-Fried Seitan with Mushrooms and Leeks

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Seitan, also called wheat gluten, is a delicious vegetarian protein. Look for it in health-food stores or in the produce section of your supermarket. It comes seasoned in a variety of ways, so choose your favorite.


  • 2 teaspoon oil, olive, extra-virgin
  • 1 medium pepper(s), red, bell
    cut into 1-inch pieces
  • 2 medium leek(s)
    halved lengthwise, rinsed well, and cut into 1-inch lengths
  • 8 ounce(s) mushroom, white
  • 2 clove(s) garlic
  • 1 tablespoon ginger, fresh
  • 1/2 teaspoon salt
  • 8 ounce(s) seitan, traditional
    cut into 1-inch chunks
  • 2 tablespoon nuts, pine nuts
  • 2 teaspoon vinegar, rice
  • 1 teaspoon oil, dark sesame
  • 4 cup(s) cabbage, green


  • 1

    In a large nonstick skillet or wok, heat the oil over medium heat. Add the bell pepper, leeks, mushrooms, garlic, ginger, and salt. Cook, stirring frequently, until the vegetables are crisp-tender, 5 to 7 minutes.

  • 2

    Add the seitan to the pan and cook, stirring frequently, until heated through, about 3 minutes. Add the pine nuts, vinegar, and sesame oil and toss to combine.

  • 3

    Divide the cabbage among 4 plates, top with the stir-fry, and serve warm.

Variation: On Phase 2, have the stir-fry over 1/2 cup quick-cooking brown rice instead of cabbage.

Nutritional Information Amount Per Serving
  • Calories209
  • Total Fat8g
  • Saturated Fat0.8g
  • Sodium531mg
  • Carbohydrates18g
  • Dietary Fiber4g
  • Protein17g
  • Cholesterol-
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