Fusion Food in the Vegan Kitchen by Joni Marie Newman

Author:Joni Marie Newman
Language: eng
Format: epub, pdf
Publisher: Rockport Publishers
Published: 2014-09-15T04:00:00+00:00

YIELD: 6 servings

TERIYAKI SEITAN ASADA STRIPS

These delicious strips of juicy, flavorful pineapple teriyaki seitan serve up great over rice or steamed veggies. I also love them in tacos! (See page 103.)

Nut Free

JAPAN

MEXICO

3/4 cup (108 g) vital wheat gluten flour

1/4 cup (30 g) whole wheat pastry flour

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/3 cup (80 ml) water

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) vegan Worcestershire sauce

1/2 teaspoon liquid smoke

1 cup (235 ml) Pineapple Teriyaki Sauce (page 25)

2 to 3 tablespoons (30 to 45 ml) vegetable oil, for sautéing

chopped scallion, for garnish (optional)

sesame seeds, for garnish (optional)

Add the vital wheat gluten, whole wheat pastry flour, paprika, garlic powder, and onion powder to a mixing bowl and stir to combine.

In a separate bowl, mix together the water, soy sauce, Worcestershire, and liquid smoke. Add the wet mixture to the dry and knead for 2 to 3 minutes until a very elastic dough is formed. Cover and let rest for 30 minutes.

Preheat the oven to 350°F (180°C, or gas mark 4).

Shape the dough into a log and place in the center of a piece of foil or parchment paper, roll up, and twist the ends tightly to close. Place the log on a baking sheet, seam side down, and bake for 1 hour, flipping halfway through. Remove from the oven and allow to cool enough to handle.

Once cooled, slice into thin strips about 1-inch wide x 4 1/2-inches long (2.5 x 11.5 cm). These measurements are just a reference; they need not be exact.

Add the Pineapple Teriyaki Sauce to a pot and heat over medium-low heat.

Heat 1 tablespoon (15 ml) of the vegetable oil in a frying pan over medium-high heat. Add the seitan strips in a single layer and panfry for 2 to 3 minutes, or until dark golden brown and crispy. Flip and repeat on the other side. Once both sides are crispy, transfer immediately to the pot of teriyaki sauce. Repeat with the remaining 1 to 2 tablespoons (15 to 30 ml) oil and seitan strips until all of the pieces have been added to the sauce. Toss the seitan to coat, and keep warm until ready to serve.

Serve garnished with scallions and sesame seeds.

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