Ginger seitan with sautéed cabbage

By the GetYourMacros team · 18 September 2026

Grilled seitan strips infused with fresh ginger, served alongside savory sautéed cabbage and fluffy basmati rice.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 200 g Seitan
• 80 g Basmati rice
• 200 g White cabbage
• 50 g Leek
• Fresh ginger to taste
• Soy sauce to taste
• 10 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cook the basmati rice in boiling salted water for 10-12 minutes, then drain and set aside.
2. Slice the seitan into thin strips and toss them with half the soy sauce and half the grated ginger.
3. Thinly slice the cabbage and the leek.
4. Heat half the olive oil in a non-stick pan and sauté the leek and cabbage for 8-10 minutes with a splash of water until softened.
5. Remove the vegetables from the pan and set aside.
6. In the same pan, heat the remaining oil and sear the seitan strips over high heat for 5 minutes until crispy on the edges.
7. Return the vegetables to the pan, add the rest of the ginger and soy sauce, and toss for 1 minute.
8. Serve the ginger seitan and cabbage mix next to the basmati rice.

Tips

• For a deeper flavor, let the seitan marinate with the ginger and soy for 30 minutes before cooking.
• To keep the cabbage vibrant and crunchy, don't overcook it — it should still have a bit of a bite.

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