Vegan Mongolian Seitan

Dinner was a hit tonight, even to my meat eating husband!

Seitan:
1 Tbsp Vegetable Oil
16 oz Seitan, cut into 1" chunks

In a skillet, heat the oil over medium heat, add seitan and cook 5 minutes each side.

Sauce:
2 tsp Vegetable Oil
1/2 tsp Ginger, minced or grated
3 cloves Garlic, minced or grated
1/4 Onion, diced
1/4 tsp Red Pepper flakes
1/2 cup Low-sodium Soy Sauce
1/2 cup Sugar
Toasted Sesame Seeds

Heat oil in a saucepan over medium heat, add ginger, garlic and onions for 2-3 minutes.  Add soy sauce and sugar and simmer for 10 minutes, stirring occasionally.

Add browned seitan to saucepan and simmer for 10 minutes, stirring occasionally.

Sever with rice and vegetable.

Vegan Seitan

Emily has been making vegan seitan for about a year and I figure it was about time that I start experimenting.  This is my first attempt.

• 1 1/2 cups cold vegetable broth
• 2 Tbsp olive oil

Whisk together broth and olive oil and set aside.

• 1 1/2 cups vital wheat gluten
• 1/4 cup chickpea, potato or rice flour
• 1/3 cup nutritional yeast
• 1 tsp garlic powder
• 1 1/2 tsp poultry seasoning
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 Tbsp sea salt

Combine all dry ingredients in a large bowl, mix well, and create a well in the center.  Pour wet ingredients into the center well.  Stir until mixture pulls away from sides of bowl.  Knead the dough for 2-3 minutes.  Let the dough rest for 10 minutes and kneed for another minute before shaping into desired nugget, cutlet, or loaf.

Steam in vegetable broth for 30 minutes.

Remove from steamer and cool for 30 minutes.

Store in refrigerator up to 2 weeks or freeze up to 4 months.

Suggested recipes using Seitan:

• BBQ Flavored Seitan & Avocado Wrap
• BBQ Seitain Ribs
• Chicago Dinner Radical Ruben
• Roasted Seitain, Peppers & Portobellos
• Seitan Meatballs
• Vegan Buffalo Wings