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+ servings
5 from 1 vote
Sesame Seitan and Peppers Over Rice on a Plate with Chopsticks Perched on the Side
Sesame Seitan with Oyster Mushrooms
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This easy vegan stir-fry is packed with protein and easy enough for a weeknight meal!

Course: Entree
Cuisine: American, Asian-Inspired
Servings: 4
Author: Alissa
  • juice of 1 lemon
  • 1 tbsp. soy sauce
  • 1 tbsp. cornstarch
  • 1 ½ tbsp. vegetable oil
  • 1 tbsp. sesame oil
  • 2 cups seitan strips one 8 oz. package
  • 1 tsp. fresh grated ginger
  • 2 garlic cloves minced
  • 4 oz. fresh oyster mushrooms sliced into thin strips
  • 1 green bell pepper sliced into thin strips
  • 1 tbsp. sesame seeds
  • 2 scallions chopped
  1. Whisk lemon juice, soy sauce and cornstarch together in small bowl. Set aside.
  2. Heat 1 tbsp. vegetable oil and 1 tbsp. sesame oil in large skillet or wok over medium-high heat. Add seitan strips and stir fry until the outsides begin to brown and crisp up, about five minutes. Remove from skillet and transfer to a plate.
  3. Add remaining ½ tbsp. vegetable oil, along with ginger, garlic, mushrooms and peppers to skillet. Stir fry until mushrooms soften a bit and begin to brown, about two minutes.
  4. Add seitan back into skillet, along with lemon-soy sauce mixture. Toss to get everything coated. You can add a tablespoon or two of water if needed to distribute the sauce evenly.
  5. Stir fry another 2-3 minutes, until seitan and veggies are well coated and most of the liquid has cooked off.
  6. Serve over rice, topped with scallions and sesame seeds.