Seitan Asparagus Stir Fry

Hey guys, hope everyone is having a lovely Thursday.  Today I will be posting a stir fry recipe.  This one has a twist to it and oh my is the sauce yummy.  The original recipe is from Isa’s cookbook and will yield about 4 servings.

Ingredients

Ingredients

 

The Sauce

The Sauce

Excuse the enormous sauce picture. Anyway, you will need the following:

* Seitan – 1 pound
* Onions – preference (I like alot of onion)
* garlic – 2 cloves (minced)
* Asparagus – a bunch
* Sauce of your choice
* Spices to taste – Pepper and salt
* Olive oil

Go ahead and chop up the onions and asparagus. This was my first time cooking asparagus so I wasn’t sure how much of the stem needed to be chopped off. I took about an inch off the bottom.

Cook the Seitan

Cook the Seitan

Preheat some olive oil (1 teaspoon) then saute’ the seitan for 10 minutes. I like mine kinda toasty and burnt. Don’t judge. Yep, that’s right. I burn it on purpose.

Once fully cooked set it aside on a plate. Now you want to saute’ the onions for about 2 minutes. Then add in the asparagus.

Saute' Onions

Saute’ Onions

Onions n Asparagus

Onions n Asparagus

Cook the onions, asparagus and garlic together for an additional 5 minutes or so. Be careful not to overcook, you don’t want a hot soggy mess. Isa put it best, “you want them to have some snap.”

At this point you are ready to add back the seitan and drizzle with the sauce of your choice. I added about 2 tablespoons but you can do it to your taste. Feel free to add any spices as desired.

Finished Product

Finished Product

The finished product. It was so yummy and this kept me full the rest of the day. I ate mine with some brown rice. Macro breakdown (including the brown rice) is as follows:

Calories – 381
Fat (g) – 8
Carbs (g) – 59
Protein (g) – 30

I drown mine with hot sauce right before I eat it (Tapatio is my preferred choice). Checkout the protein grams from the seitan! Way more protein than tofu and it tastes so much better.

If you haven’t tried it I encourage you to do so.

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