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Sweet and Sour Stir-fried Vegetables with Seitan or Tempeh Recipe

This sweet-and-sour stir-fry features high-protein seitan or tempeh and results in a delicious and nourishing meal




30 minutes


2 hours


For the sauce


Heat half the oil, broth, or water in a stir-fry pan or wok. Add the seitan or tempeh and stir-fry over medium-high heat until lightly browned, stirring frequently, about 5 minutes. Transfer to a plate and set aside.

Heat the remaining oil, broth, or water in the pan. Add the onion and sauté over medium heat until golden. Turn up the heat; add the garlic, broccoli, and bell peppers and stir-fry for 5 minutes.

Stir in the courgette and stir-fry just until everything is tender-crisp, about 2 minutes longer, then stir in the tomatoes and pineapple chunks.

Combine the sauce ingredients together, stir in the sauce and cook until it thickens. Taste and adjust the sweet-sour balance with more agave and/or vinegar to your liking.

Serve at once over hot cooked grains or noodles.

Why 1lb of seitan but just 8oz of tempeh? Seitan is more moist and less dense; 1lb of tempeh would be quite intense in this dish. But if you’re a big fan of tempeh and want a higher-protein dish, go for it – use two 8oz packages.

Recipe taken from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, 2014). Photos by Hannah Kaminsky. For more of Nava’s recipes, visit

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