Seitan and Vegetable Stir-Fry

In a small bowl, whisk together the soy sauce, maple syrup, toasted sesame oil, cornstarch, and water until smooth to create the stir-fry sauce.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seitan strips and sear until lightly browned and slightly crispy, about 4-5 minutes. Remove seitan from the pan and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the broccoli florets, sliced red bell pepper, snap peas, and julienned carrots.

Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.

Add the minced garlic and minced ginger to the vegetables, cooking for about 1 minute until fragrant.

Return the seitan to the skillet with the vegetables.

Pour the sauce mixture over the contents of the pan. Toss everything continuously for 1-2 minutes until the sauce thickens and evenly coats the seitan and vegetables.

Remove from heat and serve immediately, optionally over cooked brown rice or quinoa.