Seitan and Bok Choy Stir-Fry over Wild Rice

Wheat meat, it’s what’s for dinner! I decided to work with seitan again, but this time in a bok choy stir fry and a twist on the recipe: adding soy sauce and minced garlic and ginger to the dough. It’s such an amazing meat substitute and really so incredible that vital wheat gluten and water can combine to form the likeness of your favorite style of meat. Not only is it economical, but your meat palate is pleased with that one vegan meal (or more) that we all should be eating a week for our health and to let the environment have a night off from meat production!

If you’re not sure what seitan is, have no fear. I didn’t even know what it was before a suggestion of a friend after I started my Instagram account last May. You can buy it at your local natural market, or you can easily make it on your own. All you do is mix a little vital wheat gluten with water and knead it into a dough for a few minutes. Then you pop it in some broth and cook it for about 45 minutes. Easy, right? The stir-fry recipe that follows is so simple that you can make it in your sleep, so definitely check this one out!

Seitan and Bok Choy Stir-Fry over Wild Rice

Time: 1 Hour
Serves 4

2 cups vital wheat gluten
1 tsp minced garlic
1 tsp minced ginger
4 tbsp low-sodium soy sauce, divided
1 1/4 cups water
4 cups vegetable broth
4 slices of ginger

Wild Rice
4 cups vegetable broth
1.5 cups wild rice

1 tbsp olive oil
Freshly ground black pepper
1/4 cup water
4 heads baby bok choy, trimmed
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp ginger, minced
2 tbsp light brown sugar

In a large mixing bowl, combine vital wheat gluten, garlic, and ginger. Stir in 1 tbsp soy sauce and 1 1/4 cups water to combine. Knead dough for about 5 minutes, until the dough is firm. Let dough rest for 5 minutes and cut into 4 even pieces.

In a large skillet or Dutch oven, add vegetable broth, 3 tbsp soy sauce, and ginger slices and bring to a simmer. Add seitan pieces and reduce heat to low for 25 minutes. Flip pieces over, cover, and continue cooking for another 20 minutes, adding more water if needed. Remove from broth and let cool. Thinly slice seitan and set aside.

While seitan cooks, prepare wild rice by bringing broth to a boil. Add rice and reduce heat to a simmer. Cover and simmer for 40-45 minutes, until some of the grains have burst open. Drain off any remaining liquid, fluff with a fork, and set aside. Keep warm.

In a large skillet, heat olive oil over medium-high heat. Add seitan and season with pepper. Cook, stirring, until lightly browned. Set seitan aside. 

To the same skillet, add 1/4 cup water and bok choy. Bring to a simmer and cover for 2-3 minutes, until bok choy is tender. Stir in seitan, soy sauce, rice vinegar, ginger, and light brown sugar, and cook for 1-2 minutes, until combined. Serve immediately over wild rice.