Seitan With Broccoli

 

My kids aren't the best at eating vegetables on their own, so I try to think of ways to throw a variety of veggies together in one meal so they get a good variety in one shot.  Stir-fries are a good way to accomplish this.  My husband used to love Beef and Broccoli so I have created a "plant" version so we can still enjoy it.  He loves this recipe - even the seitan.  My kids aren't big seitan eaters, but they also love this recipe.  I hope your family enjoy it too! 

We serve it over brown rice or quinoa usually but any grain will do.  OR you can just eat it by itself. You will also want to make the baked seitan recipe ahead of time (it takes 90+ minutes). Otherwise this is a pretty quick meal to make.  If you want to go without seitan - just throw in some extra veggies that you like instead.

Seitan with Broccoli

Makes 4 servings

Ingredients

3 Tbsp low-sodium soy sauce

3 Tbsp hoisin sauce

2 Tbsp rice wine

1 Tbsp brown sugar

1 Tbsp cornstarch

½ recipe baked seitan, thinly sliced

1 lb (4-5 cups) broccoli broken into bite-size pieces

1 bell pepper, cored and sliced

1 carrot, sliced on the diagonal

¾ cup onion, sliced

4 cloves garlic, minced

1 Tbsp grated fresh ginger

¼ tsp Better Than Bouillon, No Beef Base

¼ cup water

Directions

Combine the soy sauce, hoisin, rice wine, brown sugar, and cornstarch in a mixing bowl.  Whisk to combine the liquid with the cornstarch.  Mix in the seitan and let marinate for 30 minutes.

 

Heat a cast iron skillet over medium heat.  Add the broccoli, bell pepper, carrot, onion, garlic and ginger and stir-fry.  Stir the vegetables frequently for about 5 minutes, until the vegetables have softened.  Add the seitan and its marinade and continue cooking, stirring frequently for about 5 minutes. 

 

Whisk together the bouillon and water in a small bowl.  Add it to the vegetables and seitan and cook for another 2 minutes, until the sauce thickens and clings to the seitan and vegetables. 

 

Serve over brown rice or quinoa if you like.