Seitan Three Ways — Stir-fry, BBQ & Kebabs
One batch of homemade seitan, three dinners — crisp-edged stir-fry, sticky broiled BBQ, and lemon-oregano kebabs off the grill.
- Servings
- 4
- Prep
- 15 min + 1 hr marinate
- Cook
- 10–12 min per way
- Tags
- high-protein · seitan · weeknight · meal-prep
Method
One batch of Homemade Seitan, three completely different dinners. Each way below serves two, so a single batch covers the lot — or pick a favourite and freeze half.
Method
1. Stir-fry
Slice the seitan thin. Pan-fry in a little oil until the edges crisp, then add sliced peppers, garlic, and ginger. Finish with a splash of soy. Serve over something fibrous — the black rice bowl works.
2. BBQ
Shred or slice the seitan and toss it in BBQ sauce until thoroughly coated. Broil for 5 minutes until sticky and caramelised at the edges. Watch it — the sauce goes from sticky to burnt fast.
3. Kebabs
Cube the seitan and marinate 1 hour or more in olive oil, lemon, oregano, and crushed garlic. Skewer with red onion and pepper chunks and grill 10–12 minutes, turning, until charred in places.
Notes
- Diet note — seitan is high-protein but zero-fiber. Pair with legumes or the Weekly Roasted Veg Tray to hit the 30–40g daily fiber target.
- The kebab marinade wants at least 1 hour; overnight is better if you've planned ahead.