Black pepper seitan with broccoli and peppers
Homemade steamed seitan sliced and stir-fried with broccoli, pepper and onion in a glossy black pepper and soy sauce.
- Serves
- 3
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 plates- 180 g vital wheat gluten
- 200 ml water
- 1 tsp garlic powder
- 3 tbsp soy sauce
- 300 g broccoli florets
- 150 g red bell pepper, sliced
- 100 g onion, sliced
- 2 garlic cloves, minced
- 10 g fresh ginger, grated
- 2 tsp vegetable oil
- 1 tsp coarsely ground black pepper
- 1 tsp cornstarch
- 1 tbsp rice vinegar
Method
Mix the wheat gluten and garlic powder, add the water and 1 tbsp of the soy sauce and knead for 3 minutes into a springy dough. Shape into 2 logs and wrap each tightly in foil.
Steam the logs for 30 minutes, until firm. Cool for 5 minutes, unwrap and slice thinly. The steamed seitan keeps 5 days in the fridge.
Mix the rest of the soy sauce with the vinegar, cornstarch, black pepper and 4 tbsp water.
Heat the oil in a wok over high heat and stir-fry the seitan for 3 minutes, until browned at the edges. Add the broccoli, pepper, onion, garlic and ginger with 2 tbsp water and stir-fry for 4 minutes.
Pour in the sauce and toss for 1 minute, until glossy and thick.