This week’s Main dish is a flavourful Vegan Seitan Stir Fry. This recipe is great for a week night as it can be put on the table in under 30 minutes and is sure to be a crowd pleaser. As well as being Vegan, this dish is also Gluten free and filled with nutritious ingredients. If you’re a Carb lover then feel free to add some Egg noodles to the stir fry, make sure to boil them first and add them in at the end. I have listed in the Ingredients a pack of Stir fry Veg, the ones you can find pre packaged in the supermarket full of bean sprouts, Cabbage and Carrots. If you can’t find or don’t want to use pre packaged Veg then simply Collect a range of these sorts of Vegetables and slice them thinly to use instead. Also, if you are having a hard time finding marinaded Seitan, don’t be afraid to marinade some yourself in some soy, garlic and ginger.

Ingredients (serves 2)

  • 2 Tsp Coconut Oil
  • 2 Cloves Garlic
  • 2 inches Grated Ginger
  • 2 tsp Hot Sauce
  • 2 Tbsp Soy Sauce
  • 1 Tsp Sesame Oil
  • Juice of 1 Lime
  • 200g Soy Marinated Seitan
  • 1 Pack Stir fry Veg
  • 1 Red Pepper Sliced thinly
  • 1 Tbsp Sesame Seeds

For the Mango Salsa

  • 1 ripe Mango
  • 1 Handful fresh Coriander
  • 1 Tsp Chilli flakes
  • Zest 12 a Lime


  • Begin by preparing the Mango salsa.

  • Finely dice the ripe Mango, and finely chop the Coriander.

  • Combine all of the Salsa ingredients in a small bowl and toss with your hands until everything is evenly combined. Set aside.

  • In a wok or a very large frying pan, heat the Coconut Oil and add the minced Garlic and Ginger and cook out for one minute, stirring. Add the hot sauce, Soy, Sesame Oil and Lime juice and continue to cook for around 2-3 minutes until smelling very fragrant.

  • Add the Seitan to the pan, stir and cook through for a further two minutes before adding all of the stir fry vegetables.

  • Cook, tossing and stirring the stir fry continuously, for a couple more minutes until the veg has slightly softened and everything is nicely coated in the sauce. Sprinkle over the Sesame seeds.

  • To serve, divide the Stirfry between the two bowls (I like to use wide deep bowls) and top with a few spoonfuls of the salsa.