Vegetarian szechuan stir fry with seitan

A healthy vegetarian version of the spicy Szechuan stir fry with seitan and vegetables.

Vegetables:

1 large carrot – julienned in to thin strips
1/2 cup shredded cabbage (1/4th of a small cabbage)
1/2 cup shredded red cabbage (1/4th of a small red cabbage)
2 stems of kale, only the green part shredded
1/2 cup shredded brussel sprouts (about 5 sprouts)

For the Sauce:
2 Tbsp white miso
3 Tbsp soy sauce
2 Tbsp sake
2 Tbsp chili oil with about 1 tsp red chili powder mixed (in lieu of 2 Tbsp of Chinese red chili paste)
2 Tbsp rice vinegar
1 tsp brown sugar
3-4 garlic cloves, minced
1 inch ginger, grated

Other:
4 Tbsp vegetable oil
8 oz package of seitan, cut in to cubes (I used Sweet Earth Natural Foods Traditional Seitan)
8-10 dried red chilies
1 Tbsp toasted sesame oil for drizzling
1/4 cup cashews

View the full recipe at Veggie Sutra →