Epic vegetable wok with vegan seitan bombs

• 1 bag vegan protein mix (150 g)
• 120 to 150 ml water (or other liquid)
• 1 tbsp fresh grated ginger
• 1 tbsp fresh grated garlic
• 1 tbsp curcuma
• 1 tbsp fresh coriander
• Extra virgin coconut oil or DeLuxe MCT duo-power with Extra virgin coconut oil (Amanprana)
• Handful of broccoli florets (not too big)
• Handful of mushrooms
• 1 onion
• 1 bell pepper
• 1 carrot
• ½ leek
• Splash of soy sauce

Preparation of this epic vegetable wok with vegan bombs

1. Place the contents of the sachet in a bowl and add the herbs, fresh ginger and garlic.
2. Mix well and add 120 to 150 ml of water (or other liquid).
3. Knead the mixture until you have a ball.
4. Cut the bell pepper, carrot and leek Julienne (The matchsticks are 1 to 2 mm thick and 4 to 5 mm long).
5. Cut the onion into thin strips and the mushrooms into slices.
6. Heat the oil in a wok and fry bombs in extra virgin coconut oil (or even better in the MCT Deluxe version).
7. Add the broccoli florets, followed by mushrooms and the rest of the vegetables.
8. When the vegetables are al dente, add a little more soy sauce.