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  • Writer's pictureDan Rémi

Seitan Coconut Wok (High Protein)

Servings: 2

Calories & Macros: 840 kcal; Protein 85 g (39%), Carbs 66 g (30 %), Fats 31 g (31 %) Prep Time: 5 min

Cooking Time: 30 min


  1. 100 g Mushrooms

  2. 50 g Red Bell Pepper

  3. 3 Cloves Garlic

  4. 100 g Onion

  5. 50 g Carrots

  6. 1/2 Tbsp Coconut Oil

  7. 2 Tsp Salt

  8. 100 g Cabbage

  9. 50 g Scallions

  10. 50 g Broccoli

  11. 1/2 Tbsp Ground Ginger

  12. 2 Tsp Ground Paprika

  13. 300 g Seitan

  14. 2 Tsp Ground Black Pepper

  15. 200 g Zucchini

  16. 25 g Cahews


  1. Make noodle-like shapes out of zucchini.

  2. Put into salted boiling water and keep at medium-high heat until al dente (some minutes). Then drain away the water and put aside.

  3. Cut seitan into desired shape (slices are nice!) and bake in oven.

  4. Cut broccoli into medium size and boil in salted water till soft.

  5. Cut the mushrooms, red bell pepper, garlic, onion, carrots, cabbage and scallions into desired sized pieces.

  6. In a WOK pan heat coconut oil, add the onion, garlic, cabbage, ground ginger & paprika, and fry for about 5 min until softened.

  7. Add the mushrooms, red bell pepper, carrots and scallions, and fry until soft.

  8. Add the prepared zucchini noodles & seitan and mix it all. Add salt & pepper. Top with cashews.

Bon appetit!

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