Vegan Vegetable Stir-Fry

Ingredients

• 400 g seitan
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 Zucchini
• 1 eggplant
• 400 g Mushrooms
• 8 tomatoes
• 3 Tbsp plant oil
• a handful of freshly chopped herbs (parsley, thyme, marjoram)
• Salt
• Pepper (freshly ground)
• 2 tbsp soy cream

Instructions

1. 1.

   Dice the seitan and mix it in a bowl with soy sauce and sesame oil.

2. 2.

   Wash, trim, halve lengthwise and slice the zucchini. Wash, trim and cube the eggplant. Clean and cut the mushrooms into pieces. Blanch the tomatoes, cool, peel, quarter, seed and chop them small. In a hot pan, sauté the zucchini, mushrooms and eggplant in 2 tbsp oil for 2-3 minutes until golden brown. Add the tomatoes and herbs, season with salt and pepper, and let cook gently for 4-5 minutes. Taste.

3. 3.

   Remove the seitan from the marination and fry it in another pan with the remaining oil until golden brown. Deglaze with the marination.

4. 4.

   Transfer the vegetables to a bowl, top with the seitan cubes, drizzle soy cream and serve.