This dinner came together in about 30 minutes, which works well for those quick week night meals; and if you use pre-shredded cabbage and carrots, you’ll save even more time. This meal is delicious and nutritious!

Ingredients

2 Tbsp. canola oil

8 oz. shredded seitan

4 cups shredded cabbage (I get mine already shredded for convenience)

1 large carrot shredded (you can also buy it shredded already in the bag)

4 chopped green onions white part included

¼ cup hoisin sauce

¼ cup water

1 Tbsp. sesame oil

Directions

Heat 1 Tbsp. of the canola in a large wok or skillet. Add the seitan and cook until browned. Remove from skillet once seitan is brown.

Heat the remaining canola in the skillet and add the cabbage, green onions, and carrot; cook until just beginning to soften 9about 7 minutes).

Meanwhile in a small bowl, mix the hoisin, water and sesame oil until well blended. Pour the hoisin mixture into the skillet with cabbage mixture. Add the seitan and stir to blend all the ingredients. Cook about 3 minutes more just so the flavors blend.

Serve over brown rice.

Makes 4 servings.