Thai Seitan Stir-Fry

Thai Seitan Stir-Fry
Thai Seitan Stir-Fry

1 package (8 oz) seitan, drained and thinly sliced (Note that tofu, such as Cauldrons available from Morrisons, can be used as an alternative.)

1 jalapeño pepper, halved and seeded

3 cloves garlic, minced

1 piece (1 inch) peeled fresh ginger

1/3 cup low-sodium soy sauce

¼ cup packed brown sugar

¼ cup lime juice

½ tsp red pepper flakes

¼ tsp sea salt

3 tbsp vegetable oil

1 medium onion, chopped

2 red bell peppers, thinly sliced

2 cups broccoli florets

4 cups packed baby spinach

¼ cup fresh basil, shredded

3 green onions, sliced diagonally

¼ cup peanuts, chopped


Place seitan in a medium-sized bowl. Combine jalapeño, garlic and ginger in a food processor. Process until finely chopped. Add soy sauce, brown sugar, lime juice, red pepper flakes and sea salt. Process until blended.

Pour mixture over seitan. Marinate at least 30 minutes at room temperature.

Heat your wok for a few min on high heat. Add oil.

Add onion, bell peppers and broccoli. Stir-fry for 5 minutes.

Add seitan, marinade and green onions. Bring to a boil. Stir-fry 3 minutes or until vegetables are crisp-tender and seitan is hot.

Add spinach in 2 additions, stirring until beginning to wilt after each addition.

Stir in basil just before serving. Serve over hot rice. Sprinkle with green onions and peanuts.

Adapted from a recipe from Adventist Review, 6 May 2016


Enchilada Casserole 

Enchilada Casserole
Enchilada Casserole

2 tbsp oil

1 yellow onion, chopped (2 cups)

1 red bell pepper, chopped (1 ½ cups)

5 cloves of garlic, minced

1 tsp dried oregano

2 tbsp fresh basil

2 tsp chili powder

1 can of diced tomatoes (do not drain)

1 can of black beans, drained and rinsed

1 zucchini (courgette , diced

1 cup frozen corn

4 large chard leaves, shredded

6 corn tortillas, cut in 1-inch squares

2 avocados, salt, lime juice, a handful of chopped cherry tomatoes, fresh cilantro


Preheat oven to 375 degrees F. Prepare all ingredients before starting.

Place oil in a large cast-iron skillet on high heat. Sauté onion and bell pepper for 5 minutes.

Reduce heat to medium. Add garlic, oregano, basil and chili powder. Sauté for 2 minutes.

Stir in the diced tomatoes, beans, zucchini, corn, chard and 2/3 of the cut-up tortillas. Cook, covered for 5 minutes more, stirring halfway through.

Take 1 cup of the mixture and put in a blender. Blend until smooth then add it back into the skillet and stir. Spoon into a 9 x 13-inch Pyrex dish. Scatter the remaining tortilla pieces on top of the casserole.

Bake uncovered for 15 minutes. Remove from the oven and let it stand for 5 minutes before serving. Serve topped with guacamole*.

*Guacamole: mash avocados, add fresh lime juice and salt. Mix well. Add cut-up cherry tomatoes and fresh cilantro. Stir well. 

Source: Adventist Review, 13 May 2016