Vegan Seitan Tomato Stir-Fry with Quinoa and Greens

1. Fry the seitan and tomatoes with red onion, garlic, sea salt, pepper, and Worcestershire sauce.

2. Air fry the courgette and broccoli until tender.

3. Wilt the spinach by heating it briefly until softened.

4. Cook the tri-color quinoa in vegetable stock until fluffy.

5. Serve the components together with wholemeal pita bread.

Notes

1. This recipe is inspired by a vegan meal with approximately 644 calories per serving, providing 47g protein, 99g carbs, and 7g fat.

2. It supports gut health and is suitable for meatless meals or vegan diets.