If you enjoy making an easy stir fry and you like peanuts, then you need this simple spicy peanut seitan in your life! And if you like high-flavored recipes, you need this in your life immediately!

One key to this recipe’s simplicity is the use of pre-packaged seitan, which is pre-cooked. So, you only need to warm it up. That makes it a really easy-to-fix plant protein. Here, you’ll use traditional seitan. That means it’s not already flavored, like teriyaki or barbecue seitan. You do the flavoring instead!

Seitan is based on wheat gluten, not soy — and has a meaty texture. It’s texture is one reason it works well as a stand it for beef, chicken, or pork in stir fries. That’s basically what this simple spicy peanut seitan is. First, you’ll toss the seitan with cornstarch, creating some caramelization as you sauté it. Then you’ll toss that with a 5-minute peanutty sauce. That’s pretty much it. Easy, right?

Plan to serve this comforting peanut seitan in a bowl with steamy brown rice and sauteed carrots and snow peas, then sprinkle with peanuts and fresh cilantro leaves. Or serve as you wish! Hint: I usually make brown rice (and sometimes the veggies) in advance so all I need to do is a quick reheat for serving this as a meal-in-a-bowl!

By the way … if you’d like to learn more about seitan, check out my article, “Is Seitan Healthy? All About This Vegan Protein Alternative,” on TheHealthy.com!

simple spicy peanut seitan

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• Author: Jackie Newgent
• Yield: 3 servings 1x
• Diet: Vegan

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (237 ml) low-sodium vegetable broth
• 2 tablespoons bottled gochujang sauce
• 2 tablespoons no-salt-added creamy peanut butter
• 1 1/2 teaspoons grated fresh gingerroot
• 1 teaspoon tamari (soy sauce) or coconut aminos
• Pinch of dried red pepper flakes
• 1 tablespoon sunflower or avocado oil
• 1 (8-ounce/227-gram) package traditional seitan strips/pieces
• 1 1/2 tablespoons organic cornstarch
• For serving: steamed brown rice, sauteed veggies, peanuts, fresh cilantro leaves

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Instructions

1. In a small saucepan over high heat, add the broth, gochujang, peanut butter, ginger, tamari, and red pepper flakes and bring to a boil. Reduce heat to low and simmer until sauce is smooth and flavors are well developed, about 5 minutes.
2. Meanwhile, fully heat the oil in a cast iron or other stick-resistant skillet over medium-high. In a bowl, toss seitan with the cornstarch, then add to the skillet. Sauté until seitan is heated through and lightly browned, about 2 minutes.
3. Add the simmering sauce to the seitan in the hot skillet, remove from heat, and stir until the sauce is desired thickness and coats the seitan, about 30 seconds. (Makes 2 cups.)
4. Serve as desired, such as with rice, veggies, peanuts, and cilantro.

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Notes

Nutrition info is based on peanutty seitan only.

• Category: Main Dish
• Cuisine: Pan-Asian

Nutrition

• Serving Size: 1/3 recipe (about 2/3 cup seitan each)
• Calories: 230
• Sugar: 6g includes 1g added sugars
• Sodium: 840mg
• Fat: 11g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 0mg

For other peanutty recipes, try my warm peanut noodles with cool confetti veggies (see recipe HERE), kung pao tempeh stir-fry (see recipe HERE), and peanutty sprouted tofu “stir-fry” sheet pan dinner (see recipe HERE). For an alternative to rice, try coconut cauliflower “couscous” (see recipe HERE).