Seitan and lupini bean stir-fry with pumpkin

By the GetYourMacros team · 18 September 2026

A hearty autumn-inspired Asian stir-fry combining high-protein seitan and lupini beans with sweet roasted pumpkin.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 150 g Seitan
• 100 g Lupin beans
• 250 g Pumpkin
• 40 g Spring onion
• 20 ml Soy sauce
• 10 ml Extra virgin olive oil
• Fresh ginger to taste

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. Preheat the oven to 200°C. Cut the pumpkin into 2cm cubes, toss with a little oil and salt, and bake for 15-18 minutes until soft.
2. Peel the lupini beans by squeezing them out of their skins and rinse them under cold water.
3. Slice the seitan into thin strips and finely chop the spring onions.
4. Heat the olive oil in a large pan over medium-high heat and sauté the spring onions and grated ginger for 2 minutes.
5. Add the seitan strips and sear for 5-6 minutes until they are slightly browned and crispy.
6. Stir in the peeled lupini beans and the roasted pumpkin cubes.
7. Pour the soy sauce over the mixture and toss gently for 2 minutes to glaze the ingredients without breaking the pumpkin.
8. Serve hot, garnished with any remaining fresh spring onion tops.

Tips

• Removing the skins from the lupini beans significantly improves the texture and helps them absorb the soy glaze.
• The sweetness of the pumpkin perfectly balances the natural saltiness of the seitan and lupini beans.

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