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Chinese Orange Seitan

This yummy vegan main course will satisfy just about everybody...truly. I love the addition of orange juice. It aids digestion and lifts the flavors in the dish so you can savor each and every one. 


1/2 cup fresh orange juice
Splash soy sauce
1/4 cup spring or filtered water
2 teaspoons arrowroot powder
Generous pinch powdered ginger
Splash umeboshi or red wine vinegar
1 teaspoon brown rice syrup

Avocado oil
1 lb. seitan, cut into strips

Toasted sesame oil
Several slices fresh ginger-minced
2 cloves garlic-minced
Several scallions-1" pieces
1 carrot-cut in thin matchsticks
1-2 stalks broccoli-tiny florets
1 red bell pepper-seeded and cut into thin strips
Several button mushrooms-brushed free of dirt and thinly sliced
1/4 lb. fresh snow peas-cleaned and left whole
Soy sauce

Combine sauce ingredients and set aside. In a wok, heat a small amount of oil and stir fry seitan strips for 3-4 minutes. Remove from wok and set aside. 

In the same wok, heat another bit of oil and stir fry ginger, garlic and scallions for 1-2 minutes. Add carrot and broccoli and stir fry 2-3 minutes. Stir in pepper and mushrooms and stir fry 2-3 minutes more. Add snow peas, cooked seitan and the sauce, stirring until a clear glaze forms. Serve immediately over rice or pasta. 


Vita Bella
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