Teriyaki Seitan and Broccoli Stirfry

Hide Video
Teriyaki Seitan and Broccoli Stirfry
Play Video

A homemade Teriyaki sauce blended into stir-fried sietan and broccoli may make this your favorite quick dinner for family or guests

Yields: Serves 4


For the Teriyaki sauce:

1/4 cup cooking sherry

1/4 cup tamari (or slightly less)

1 clove garlic, pressed

2 tsp chopped ginger

1 T vegetable oil

1 tsp sweetener such as raw sugar

For the Vegetable broth:

1 cup hot or boiling water

1 tsp low sodium vegetable stock powder

For the Cornstarch Mixture:

1/4 cup water

2 T cornstarch or arrowroot

For the Stir Fry:

2-3 T safflower oil

1 T ginger, minced

8 oz seitan, traditional flavor

8 oz mushrooms, sliced

3 stalks broccoli, florettes only*

1 cup snap peas, stems and strings removed

1 T ginger, slivered

2 cups cooked brown rice

1/2 cup toasted slivered almonds


Teriyaki sauce - Mix all ingredients together and set aside.

Vegetable broth - Mix together and set aside
Cornstarch mixture - Mix together and set aside

Heat 2 tablespoons of oil in a wok over medium high heat. Add the minced ginger and cook for a few minutes. Add the seitan and lightly brown. Add the mushrooms and cook for 1 minute. Add 1 tablespoon of oil if the wok is dry. Add the broccoli and cook until it turns bright green, stirring constantly. Stir in the snap peas and the teriyaki sauce, cover and cook for one minute. Add the vegetable broth and the slivered ginger. Cover and cook until the stock boils. Add the cornstarch and cook until thick. Serve over brown rice and garnish with toasted slivered almonds.

Additional Tips

*Save the peeled and chopped broccoli stems in the freezer for this tasty version of broccoli soup.

Recipe by
Annie Thayer