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Black Bean & Seitan Stir-Fry

Black Bean & Seitan Stir-Fry

Who said being a vegan means you have to settle for low protein grub? Not with this stunning stir-fry you don’t!

Quick Facts

326 Calories
22g Protein
37g Carbs
8g Fat
45m Time
4 Serves

Perfect For

Slimming Down
Vegan Diets


For the sauce

  • 400g can black beans - drained and rinsed
  • 75g dark brown soft sugar
  • 3 garlic cloves
  • 2 tbsp. soy sauce
  • 1 tsp. Chinese five-spice powder
  • 2 tbsp. rice vinegar
  • 1 tbsp. smooth peanut butter
  • 1 red chilli - finely chopped
  • For the stir-fry

  • 350g jar marinated seitan pieces
  • 1 tbsp. cornflour
  • 2-3 tbsp. vegetable oil
  • 2 shallots - sliced
  • 1 red pepper - sliced
  • 300g pak choi - chopped
  • 2 spring onions - sliced
  • Cooked rice noodles or rice to serve
Serves: 4
Calories: 326
Fat: 8g
Sat Fat: 1g
Carbs: 37g
Fibre: 7g
Protein: 22g


  1. First, make the sauce by tipping half the beans into a food processor and blitzing with the rest of the ingredients and 50ml of water until smooth.
  2. Season well then pour into a saucepan and heat until glossy.
  3. Drain the seitan and dry with kitchen paper then toss with the cornflour and set aside.
  4. Heat a wok over a high temperature and add some oil.
  5. Add the seitan and stir-fry until golden at the edges.
  6. Remove and set to one side.
  7. Stir in the sauce and bring to the boil for at least one minute.
  8. Throw in the rest of the veg and remaining black beans, and cook on high for 3-4 minutes before adding in the seitan again.
  9. Serve on top of cooked rice noodles or rice.

Buy The Ingredients:

Just £1.45