Love a good stir-fry? Me too. There’s something special about crisp-tender veggies, glistening in a sweet and savory sauce, heaped onto a bed of nutty brown rice.

This recipe uses seitan in place of chicken. If you aren’t familiar with this vegan meat replacement, it is made from vital wheat gluten, the primary protein in wheat with the starch washed away. It is a plant-based, high-protein, soy-free meat alternative that has been around since the 6th century. (Nothing too weird here.) 

Seitan absorbs flavors well and has a chew similar to meat. This can be helpful when transitioning to a plant-based diet, when you want a plant-based protein alternative to beans and soy, and when you want to prepare ONE meal that you can enjoy along with meat-eating members of your family. If you don’t tell them it’s not chicken, they may not even notice.     

However, if you have celiac disease, a wheat allergy, or gluten sensitivity, seitan is definitely off the plate. Feel free to substitute Butler Soy Curls™, cubed tofu, or just add more veggies.  

Let’s get cookin’!

General Tso’s Stir Fry

Serves 3-4


Sauce Ingredients

¼ cup vegetable broth
1-2 Tbsp. agave or coconut sugar
2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 Tbsp. cornstarch or arrowroot powder

Stir Fry Ingredients

1 8-oz. package seitan (such as WestSoy brand, cubed, or chicken-style)
1/8 cup cornstarch or arrowroot powder

3 garlic cloves, minced
½ Tbsp. grated fresh ginger (or 1/2 tsp. ground ginger)
12 dried red chili peppers

4 cups broccoli florets (fresh or frozen)
1 bell pepper (any color), cut into 1-inch pieces or strips
1 cup yellow or sweet onion, cut lengthwise into strips
1 green onion, chopped

2 cups cooked brown or white rice


Prepare the sauce. Combine the sauce ingredients in a small bowl, and set aside.

Brown the seitan. Heat a cast iron or non-stick skillet or wok over medium-high heat. Combine the seitan cubes with ⅛ cup cornstarch or arrowroot powder in a bag or bowl, and toss to coat the pieces. Add the seitan to the skillet and toast them up to a golden brown. Remove and set aside.

While the seitan is browning, cut up the veggies. I used a mix of sweet onion, bell peppers, and frozen broccoli.

It’s stir-fry time! Once the seitan has been removed from the skillet, add the chili peppers, ginger and garlic with a small amount of water so the garlic doesn’t burn. Water saute for 30 seconds, then toss on the veggies. Saute until crisp-tender, adding a tablespoon of water if needed to prevent burning. If you prefer more tender veggies, put a lid on the skillet after a few minutes to help them steam and cook faster.

Bring it all together. When the veggies are crisp-tender, add the browned seitan and sauce, and toss until everything is coated and the sauce has thickened. Add a tablespoon of water if the sauce is too tight.

I served it family style, alongside a bowl of short grain brown rice. Toss on some sliced green onions and sprinkle with sesame seeds if desired. If you like it spicy, just add some chili garlic sauce. Enjoy!

Weekend Prep: Prep the sauce, cut up the veggies, and make the brown rice ahead of time.

Adapted from Alissa’s General Tso’s (Not) Chicken Bowls.

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