Seitan and tempeh are two of the most meat-like non-meats there are. This is a good recipe to experiment with these two foods.
3 tbsp vegetable oil
1 egg, slightly beaten
4 whole green onions, sliced
1 garlic clove, squished
1 small carrot, diced
1 cup green peas, (thawed frozen or cooked fresh)
226 g seitan, cut into 1-in. strip (or tempeh, cut into 1/2-in cubes) and steamed for 20 minutes
4 cups cooked rice, (cold leftover rice is perfect)
3 tbsp soy sauce
Heat 1 tbsp (15 mL) of the oil in a large skillet or wok, then pour in the egg and cook until scrambled. Remove from the pan and set aside.
Add the remaining 2 tbsp (30 mL) of oil to the pan over high heat. Add the green onions and garlic and stir-fry for 1 minute. Add the carrot and peas and continue to stir-fry for 2 more minutes - until the carrot is just beginning to soften. Add the seitan or tempeh and heat through, stirring constantly.
Now dump in the rice, soy sauce and the scrambled egg. Stir-fry until the rice is heated through and the soy sauce is evenly mixed. Serve immediately.