Sesame Veggie Noodle Stir-fry with Tofu & Seitan

Sesame Veggie Noodle Stir-fry with Tofu & Seitan:

6 servings Pad Thai brown rice noodles
2 packages seitan strips
1 package extra firm tofu, drained and cubed 4x5x3
1 tbsp organic extra virgin olive oil
1 cup organic green beans broken in half
2/3 cup organic shredded carrots
1 package organic white mushrooms
1/2 package organic portobello mushrooms
2 organic zucchini,
1 organic red pepper, chopped
1 organic yellow onion

For the Noodle Sauce:

1/2 cup organic soy sauce
3 tbsp organic rice vinegar
1 tsp organic sriracha
2 2/3 tbsp (or 2 tbsp and 2 tsp) organic sesame oil
1/4 tsp organic cane sugar

Toppings:

sliced organic green onions
organic sesame seeds

Drain and lightly rinse the seitan, then pat it dry between two paper towels. Cover fully with Annie's Sesame Shiitake Dressing and set aside to marinate for at least 15 minutes. I usually do this in a tupperware container or plastic baggie. Once the tofu has been fully drained and cubed, in a separate container from the seitan, also cover with the dressing and set aside. You can save time by setting the tofu and seitan to marinate the night before.

Prep all the veggies by rinsing and chopping accordingly. Then begin sautéing the pepper and zucchini in the olive oil in a large fry pan.

While they are cooking begin sautéing the seitan on low in a separate fry pan. Add the seitan, and all of the dressing it has been marinating in to the pan together. The seitan will cook here for the rest of the meal prep, so just make sure to stir occasionally and keep the heat on low.

Add the green beans, carrots, mushrooms, and onion to the zucchini and pepper, stirring everything together and cooking for another 2-3 minutes. Then add the tofu and about half of the dressing it has been marinating, stir together gently, bring heat to medium-low and allow to simmer.

Next, cook the pad thai noodles according to direction.

In a separate bowl combine the soy sauce, rice vinegar, sriracha, sesame oil, and cane sugar and whisk together.

Once the noodles are done, drain them and rinse them very well in hot water, and add them to a large mixing bowl. Whisk the noodle sauce again and then poor directly over the noodles and mix until all noddles are evenly coated. Return the noodles back to the pan they were cooked in, cover, and place back onto stove to keep warm without turning the stove back on.

Once the veggies are cooked and softened, spoon some noodles onto a dish, the top with veggies and tofu, and add some seitan and enjoy!

Teriyaki Seitan Bowl

Teriyaki Seitan Bowl

4 servings organic rice

4 generous servings cubed seitan

Vegan teriyaki sauce. my favorite is Soy Vay's Veri Veri Teriyaki Sauce

1 pound organic white mushrooms, largely chopped

1 organic green pepper, largely chopped

1 organic red pepper, largely chopped

1 organic yellow onion, largely chopped
1 tbsp organic extra virgin olive oil
- feel free to add additional vegetables such as snow peas, baby corn etc.


Drain and lightly rinse the seitan, and if needed cut into bite-sized cubes. I like to leave them on the larger side. Very lightly squeeze out just some of the moisture and place them in a mixing bowl, then cover with teriyaki sauce and set aside.

Next, set the rice to cook according to direction.

Chop all veggies, and add the peppers to a large pan and begin sautéing over low heat in the olive oil. When peppers begin to soften, add the onion and continue sautéing. Once peppers are mostly cooked and without the onion browning, add the mushrooms. During this time, you will need to add moisture to the pan, do so by adding a few tablespoons of water at a time, not more oil. I also find it beneficial to allow this process to take some time, keeping the heat low and adding a cover over the veggies to trap in heat and moisture once I've added some extra water.

Once the mushrooms begin to cook and shrink in size, add the seitan, without the marinade they've been in. Add some new marinade (about 1/4 cup max) and mix everything thoroughly. Increase heat to medium and allow to simmer for about 5-10 minutes.

Once the rice and seitan are done, add a serving of rice to the bowl, top with seitan and veggies, and enjoy!!


Healthy Life Tip: This meal is loaded with protein and is great left-over. Make more than you will need in one setting and save for extra meals throughout the week like lunch, dinner, or even to have as great snack after work.

BBQ Seitan Skewers

BBQ Seitan Skewers:
Makes about 12 skewers

2 boxes of cubed seitan
your favorite vegan BBQ sauce.
1 organic green pepper, cubed
1 organic red pepper, cubed
1 organic onion, quartered
organic grape tomatoes

Drain and rinse the seitan then pat lightly between paper towels. Add to a large mixing bowl and mix with BBQ sauce so that all of the seitan is covered, then set aside to marinate.

Cube and quarter the veggies (except tomatoes) and add them to the bowl of seitan, coating them with BBQ sauce as well.

Finally, add everything to the skewers, alternating vegetable with seitan. If you're not grilling them, place them on a broiling pan and broil for 10-15 minutes or until lightly browned.

These skewers are even more amazing when paired with these Twice Baked Potatoes or Roasted Sweet Potatoes: