Total Time
Prep 10 mins
Cook 30 mins

A warm and hearty meal, full of ginger. I made this to mimic a non-vegetarian dish that a friend had in a Vietnamese restaurant. Serve it with rice to absorb all the juices.

Ingredients Nutrition


  1. Heat olive oil in saucepan. Add garlic and ginger and saute gently for one minute.
  2. Add seitan and carrot, and saute until the seitan begins to brown.
  3. Add mushrooms, water, sesame oil, soy sauce, and a dash of salt. Cover saucepan and bring to a boil. Turn the heat down low, leave the cover ajar, and cook slowly for 20-30 minutes, until the carrots are soft.
  4. Stir the spinach into the broth. If desired, mix cornstarch with 2 teaspoons of cold water, and add to broth to thicken it. Cook uncovered for another minute until the spinach is cooked.
  5. Serve hot.
Most Helpful

Tasty and pretty easy. I used home-made seitan and sauteed in broth rather than oil to cut back on the fat a little. I served over a mixture of whole grains with a side of steamed broccoli. We thought that it was a little on the bland side and would add more garlic, onions and something spicy next time. Thanks for posting, this was a fun recipe to try.

VegSocialWorker February 08, 2008

This gets five stars because DH is still talking about it, and has informed me that I can make it again. High praise indeed!! :D This was our first taste of seitan. I will make my own, but I bought it this time, to see if we'd like it. I made the recipe as stated, except I added some red pepper flakes to the garlic/ginger saute step. I will probably add some onions, and I would think this would be flexible to whatever vegetables were available. We ate it over brown rice. A welcome addition to my "meatless that we loved" cookbook!

anne in apex January 19, 2008