The seitan in this Hawaiian-inspired dish can be the homemade variety made from vital wheat gluten, the type found in the produce section of supermarkets, or the canned variety, such as found in Cedar Lakes Terkettes. This is a low fat, high protein, delicious vegan dish!
Serves 3-4.
Ingredients:
- 1 Tbsp vegetable oil
- 1 1/2 c seitan, cut into half-inch pieces
- 2 medium carrots, sliced
- 1 medium bell pepper, cut in thin strips
- 2 stalks celery, sliced
- 2 Tbsp cornstarch
- 1/2 tsp ground ginger
- 1 1/2 c orange juice
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 2 green onions, sliced
- 1/2 c salted cashews
- hot rice
Directions:
- Heat the oil in a large skillet or wok over medium high heat. Stir-fry the seitan, carrot, bell pepper and celery in the oil for 4-5 minutes. Reduce heat to medium low.
- In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into seitan mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon the wok mix on top of hot rice. Sprinkle with cashews and green onions. Serve hot.