Seitan Medley with Soy Lemon Sesame Glaze

Chef Lily Olpindo

Bela Vegetarian Restaurant, Northampton, MA

Seitan Medley with Soy Lemon Sesame Glaze


  • 3 Tbsp soy sauce
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp toasted sesame oil
  • 8 ounces seitan, sliced
  • 2 Tbsp garlic, chopped
  • 3 Tbsp canola oil
  • ¼ head green cabbage, sliced
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 bunch collards, coarsely chopped
  • 1 medium carrot, thinly sliced
  • 1 green zucchini
  • 1 head broccoli, just the florets
  • 8 Romano beans, snapped in half
  • ½ cup water
  • Black and white sesame seeds mixed (optional)


Soy Lemon Sesame Glaze:
Mix lemon juice, soy, and sesame oil until well combined. Set aside.

Seitan Medley:
In a large skillet, heat the canola oil over medium-high heat. Add the seitan and sauté until crispy, about eight minutes. Add garlic and sauté for one minute. Add the red and green cabbage and sauté for two minutes. Add the remaining vegetables, and water, and steam for two minutes, covered.
Add the soy lemon sesame glaze to the seitan medley and cook for 5 additional minutes. Stir in a pinch of sesame seeds. Garnish with a pinch more sesame seeds. Serve with rice. Serves 6-8.


Recommended wine/beer for Seitan Medley with Soy Lemon Sesame Glaze:

Grgich Fume Blanc [Napa Valley, California, USA]

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