Seitan with Hot and Sour Sauce
Ingredients
Seitan
- 230g vital wheat gluten
- 90g potato flakes
- 3 tbsp nutritional yeast
- 1 mushroom stock cube
- 1 tsp garlic granules
- 1 tsp onion granules
- 3/4 tsp salt
- 420ml water
- 1 tsp cider vinegar
- Vegan chicken or beef Stock
Sauce
- 170ml stock
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 1/2 tbsp sugar
- 1 tbsp garlic and ginger paste
- 1-2 red chillis, finely chopped
- 1/2 tbsp cornflour
Vegetables
- 1 onion
- 4 baby corn
- 1 red pepper
- 100g sugar snap peas
- 1 small pak choi
Preparation
Mix together all the dry ingredients for the seitan.
Add the water and vinegar, mix until combined, then knead for 5 minutes. Roll into a long sausage and tie into a knot.
Place into a casserole dish, cover completely with hot stock, and bake in the oven at 120C for 2 hours, or pressure cook on high for 50 minutes, or slow cook for 6 hours.
Once cooked, remove from the stock and leave to cool. Reserve some of the stock for the sauce.
Mix the cornflour with 2 tablespoons of the stock.
Put all the other ingredients for the sauce in a small saucepan. Bring to the boil, then add the cornflour mixture. Cook until slightly thickened and glossy. Set aside.
Cut the vegetables into bite-sized pieces and stir fry until just cooked.
Fry about half the seitan in a little oil until beginning to brown, then pour over the sauce. Add the vegetables and stir until everything is coated in the sauce. Serve with rice.
Tips
The seitan is best made with a stand mixer fitted with a dough hook, but it can be kneaded by hand.
The pressure cooker method is quickest and most energy-efficient, and a device like an Instant Pot can be used.
