Ginger Sesame Stir Fry with Seitan

I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!

Ingredients:

1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 leek
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
sesame oil
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
garlic powder
ground black pepper
sticky rice or noodles
sesame seeds

Directions:

  • Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
  • Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
  • In a separate pan saute the seitan in sesame oil so the edges get crispy.
  • Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
  • Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
  • Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
  • In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
  • Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.

Holiday Recipe – Potato Leek Soup

Ready or not, the holidays are coming up quick! Over the next week and a half I’ll be posting some recipes for you as you plan your holiday menus. Hopefully you will be inspired and add one of these recipes to your repetoire!

My dad inspired me to make this soup after telling me about the Potato Leek Soup he was making last week.┬áThis soup would be a great way to start a meal, or it can even be a meal in itself. It’s pretty hearty and feels like comfort food, but it’s actually pretty healthy. With the richness of most holiday food, this is a great addition to balance out your menu.

Ingredients

2 leeks
1-2 shallots
1 yellow onion
5 cloves of garlic
vegan butter
3 Russet potatoes
1 box of vegetable broth (about 4 – 4 1/2 cups)
2 cups of cauliflower
1 cup of soy milk
ground black pepper
salt
thyme
rosemary
chives
vegan bacon

Directions

  • Chop the onions, shallots, press or mince the garlic, and slice the leeks. Use the white and light green parts of the leek, but not the darker green top part.
  • Saute the onions, shallots, garlic, and leeks in some vegan butter. My favorite is Earth Balance┬ábut Smart Balance also makes a vegan butter that’s not bad.
  • In a soup pot, bring the vegetable stock to a simmer. Peel and chop the potatoes into even size chunks. Add the potatoes, onions, shallots, garlic, and leeks to the simmering broth. Let it simmer until the potatoes are soft, about 20 minutes.
  • While the soup simmers, in a separate small pot steam the cauliflower until it’s soft.
  • Blend the cooked cauliflower with the soy milk until it’s smooth. This is what I’ve decided to call cauliflower cream. It basically helps thicken the soup up while leaving more potato chunks.
  • Once the potatoes are soft, ladle out about half of the veggies and some of the stock. Blend this in with the cauliflower cream until smooth and well combined.
  • Add the blended mixture back into the remaining soup. Stir well and add ground black pepper, salt, dried thyme, and dried rosemary to taste.
  • Pan fry the vegan bacon in some vegan butter. I use Smart Bacon by Lite Life. Break up or chop the vegan bacon strips into small chunks.
  • Chop a few chives. Ladle a serving of soup into a bowl and top with the chopped chives and vegan bacon. Serve with a roll or thick bread.