Pineapple Sweet and Sour Seitan April 27, 2006
Posted by admin in : Vegan, Recipes , trackbackINGREDIENTS
o 1/2 tsp hing
o 1 t grated ginger
o 1 can (19 oz / 540 g) unsweetened pineapple chunks and their juice
o 1 green bell pepper, seeded and cut into 1 inch / 2.5 cm squares
o 1 red bell pepper, seeded and cut into 1 inch / 2.5 cm squares
o 1/3 cup light unbleached sugar
o 1/4 cup rice/cider vinegar
o 1/4 cup ketchup
o 1 T light soy sauce
o 24 pieces deep-fried or Baked Seitan Balls (see below)
o 2 T cornstarch dissolved in 2 T cold water Baked Seitan Balls
o Raw Gluten Dough (see below) Raw Gluten Dough
o 2 1/2 cups gluten powder
o 2 cups cold water
METHOD
Stir-fry ginger. Add hing, let fry for a few seconds. Add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce. When this comes to a boil, add the seitan and the dissolved cornstarch. Cook over high heat until the sauce thickens and the seitan is heated through. Serve immediately (over brown rice is good). Baked Seitan Balls Form the pieces of Raw Gluten Dough into little balls as if you were making little dinner buns. Pull two sides of the dough down, and pinch it tightly on the bottom, so that the top is smoothly rounded. Place the balls 2 1/2 inches / 6.5 cm apart on lightly oiled cookie sheets. Bake at 350F/180C for 10 minutes. Turn them over and bake for 5-10 minutes longer, or until puffy and golden. Raw Gluten Dough
Mix together the gluten flour and water until it forms a smooth, firm dough. Knead briefly. Cut into 96 fairly equal pieces.
NOTES
You’ll need to prepare the seitan balls ahead of time.
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