Serves: 4
Total Calories: 103

1 (12-ounce) package seitan
2 tablespoons sesame oil
2 cups coarsely chopped green cabbage
1 cup coarsely chopped carrot
1 cup coarsely chopped red bell pepper (optional)
1 teaspoon curry powder
2 teaspoons shredded coconut
1 cup mung bean sprouts

1. Reserving the liquid, cut the seitan into 1/2-inch cubes. Heat the oil in a wok or medium-sized skillet over medium-high heat. Add the seitan and stir-fry for 5 minutes.

2. Add the seitan liquid and cabbage to the wok, and stir-fry 3 to 5 minutes, or until the cabbage becomes bright green. Toss in the carrots and stir-fry another 3 to 5 minutes, or until the carrots turn bright orange.

3. Stir the bell pepper (if using), curry powder, and coconut into the mixture. Adjust the seasonings, if desired. For a spicier taste, add more curry; for added sweetness, add more coconut.

4. Serve hot either as is or over noodles. Garnish with mung bean sprouts.

FYI . . .
Seitan (pronounced SAY• tan) is a meat-like substitute made from the gluten in whole wheat flour. Depending on how it is cooked and seasoned, seitan (like tofu) can take on a variety of flavors. This allows cooks to use seitan to create vegetarian “meat” dishes.

Nutritional Facts:

Serves: 4
Total Calories: 103
Calories from Fat: 64

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