Barley and Seitan Stirfry

Hearty and filling, you can make it a low-sodium affair by omitting the soy sauce in favor of sodium-free veggie broth.

1 Cup Cooked Barley
1 Cup Stirfry Veggie mix (I really like Marjon Stirfry Vegetables)
1/2 Cup Mushrooms
2 servings Seitan
1 Tablespoon Olive Oil
1 Tablespoon Regular Mayo
1/2 teaspoon Sesame Oil
1/2 teaspoon fresh ginger
1 Tablespoon fresh lemon juice
2 Tablespoons Low Sodium Soy Sauce

1. On medium high heat,  heat the olive oil. When at temp, sautee the seitan until lightly browned. 
2. Add the mushrooms, barley and veggies, stir to combine and let sit for a minute.
3. Add the soy sauce and lemon juice and stir
4. Cook for another 5 minutes or until vegetables are cooked to your liking.
5. Remove from heat
6. Combine Mayo, ginger and Sesame oil into a sauce and add to the pan. Stir to coat
7. Serve!