This seitan is life changing.
This vegan sesame ginger seitan is so incredible, it will haunt your dreams. Very quick, healthy and delicious, this seitan will make it into your regular meal rotation. Sauteed green beans, crispy seitan strips and a super easy but super amazing sesame ginger and soy sauce! Once you have your seitan ready, this whole meal takes about 20 minutes!
Have you had seitan? Have you tried making your own seitan? It is so worth it to make a big batch of seitan and use it in a bunch of meals throughout the week. It is delicious, versatile and has so much protein. A 3 oz. serving of seitan has 21 grams of protein to be exact. I will confess something though, I usually ask my husband Chris to make it for me. He has made seitan so many times, tried every recipe he has ever seen, and found his favorite and perfected it. So, since he is the seitan expert in the house. I just get him to do it for me.
I get so excited to have a bunch of seitan, so I can make all kinds of things! This vegan sesame ginger seitan is definitely one of the things I always want to make with a new batch. There is a bit of soy sauce in it, so, I just recommend using reduced sodium soy sauce if you are worried about that sorta thing!
Guys, I don’t think it gets any better than this sesame ginger seitan! You need this in your life. If you don’t want to make your own seitan, it is perfectly acceptable to buy it. Whatever gets you closer to eating this meal!
Sauteed green beans, crispy seitan strips in a sesame ginger soy sauce! Quick, healthy and amazing!
- 1 lb. Seitan, cut into strips(homemade or store bought)
- 2 Tbsp. Sesame oil, divided
- 1 lb. Green beans
- 1 Tbsp. Water
- 4 Cloves Garlic, chopped
- 1 Tbsp. Ginger, grated
- 1/4 C. + 2 tsp. Soy sauce, reduced sodium or regular, divided
- 1 Tbsp. Rice wine vinegar
- 3 Tbsp. Coconut sugar or maple syrup
- 1 Tbsp. Sesame seeds
- Green onions for garnish(optional)
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First, heat 1 Tbsp. of sesame oil in a non stick large skillet on medium high. Add the green beans. Saute the green beans, reducing heat as needed, for 4-5 minutes to get a little sear on them. Toss them in the 2 tsp. of soy sauce.
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Then add the water to the pan, reduce heat to medium low, and cover the green beans. Steam for another 4-5 minutes, or until the green beans are getting soft. This may take a little longer.
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Once they are soft but still a little crisp, remove the green beans from the pan, put them in a bowl or plate and set aside.
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Using the same skillet, wiping out if there is still some water, heat again on medium high. Add the remaining 1 Tbsp. Sesame oil.
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Then add the garlic and strips of seitan. Brown the seitan on both sides, this will take 1-2 minutes per side.
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While the seitan is cooking, in a small mixing bowl, whisk together, the ginger, the 1/4 cup of soy sauce, rice wine vinegar, and the coconut sugar or maple syrup.
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Once the seitan is nice and brown, add the green beans back to the skillet, then pour the sauce over the seitan and green beans. Toss to coat everything in the sauce and saute for another minute.
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Now, add the sesame seeds, then toss. Saute for another minute, then remove from heat. Serve immediately, topped with green onions, sriracha, or anything else you like!
We always use the seitan recipe from Isa Chandra for our seitan.
Can’t wait to try this. Would you share your husbands seitan recipe?
I’m so glad to have discovered your site, I’ve never seen so many recipes I want to try in one place.
I have recently started eating vegan. And I made grilled steak and this seitan recipe, side by side. My boyfriend and I taste tested the two side by sides and he ( who is a die hard meat lover) said he could taste the difference. The o my thing is the difference in texture. I am soooo hooked on this delicious recipe.
Very good and easy, a bit too sweet for me so next time I’d back down on the maple syrup and probably use some black vinegar vs. rice vinegar. But very good as is.