Cashew Seitan

A quick and easy vegan alternative to Chinese cashew chicken, made with seitan.
Yield 4-6 servings
Time 15 minutes
  • wok or large frying pan
  • wooden spoon
  • 4 T sesame oil
  • 6-8 cloves garlic, minced or sliced
  • 1 c assorted vegetables,* chopped
  • 1½ c water
  • ¼ c miso
  • ¼ c rice vinegar
  • 1 T arrowroot or cornstarch (if needed)
  • 3 T pickled ginger, minced (or 3 T fresh ginger plus an extra T of vinegar)
  • 2 t sugar
  • pepper
  • 1 pound of chicken seitan, cubed
  • 2 c cashews, toasted
  • 1 green onion, sliced (for garnish)
Directions Heat 4 T sesame oil, add the garlic, and sauté for 30 seconds. Add the veggies and sauté until almost tender, 3-5 minutes.

Stir in water, miso, vinegar, ginger, sugar, and pepper and bring to a simmer. If the sauce is too thin, dissolve arrowroot in a small amount of water and stir that into the sauce, then simmer for a minute or two until thickened.

Add the seitan and cashews and heat through.

Spoon over rice or another favorite grain, garnish, and serve hot.

Notes  * Bell peppers, broccoli, carrots, cauliflower, green beans, snow peas…
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Cashew seitan