Seitan & black bean stir-fry

This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination

Prep:20 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 326
fat 8g
saturates 1g
carbs 37g
sugars 23g
fibre 7g
protein 22g
salt 3.08g

Ingredients

400g can black beans, drained and rinsed
75g dark brown soft sugar
3 garlic cloves
2 tbsp soy sauce
1 tsp Chinese five-spice powder
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 red chilli, finely chopped
350g jar marinated seitan pieces (we used Biona)
1 tbsp cornflour
2-3 tbsp vegetable oil
1 red pepper, sliced
300g pak choi, chopped
2 spring onions, sliced
cooked rice noodles or rice, to serve

Tip

Seitan

Seitan is a meat substitute made from wheat gluten. It's made by creating a simple dough which is then put through a process of rinsing in water repeatedly to remove the starch but keep the gluten. It's often used as a meat-free alternative in Japanese and Chinese dishes.

Method

Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan – you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.