Monday, February 8, 2010

Seitan Strikes Back

vegan to-go

I'm still on my minimal ingredients kick, and still lovin' the seitan these days. There is something really comforting about a piping hot bowl of nutrition in the middle of the day, and this did just the trick. Cooking enough for lunch the next day is another favorite thing of mine these days, because it ensures that I'll have something really yummy to look forward to.
Also, this little number uses bok choy, which I've been meaning to incorporate into a dish for a while now. So easy, so good, and super quick.

Seitan with Bok Choy and Mushrooms

1 package of chicken-style seitan
1 bunch of bok choy, chopped
a handful of chopped white mushrooms
1 clove of garlic minced
1/2 lemon
1 tbps agave nectar
1 tbps soy sauce
Whole-wheat grain, such as rice or pasta

Heat a large skillet, add garlic and brown. Add seitan, and cook until browned. Add bok choy, stir fry until nearly done, add mushrooms and cook until browned. Squeeze the lemon over the pan, add agave nectar and if desired, soy sauce. Soy sauce can also be used to garnish.
I made some whole wheat penne to serve along side, but the obvious side choice would be rice. Just depends what you're in the mood for...


  1. "Classroom" up there is me- STUPID blogger. I had my work gmail up I guess.. ANYHOO Here is my comment:

    Nice work! I'm going to have to use this chicken style seitan you are so fond of- I think I may have in the past but don't remember! Guessing the flavor is better for adding to stir frys, etc.?

  2. Never mind, I removed the "classroom" post. OY. Long story. Later gator!

  3. Yes, it's the chicken-style seitan from West Soy. It has amazing flavor and is really easy to use. Not quite the same as the stuff you can make yourself, but it does the trick!