-Preheat oven to 190 C (375 F).
-Mix gluten and nutritional yeast in a bowl
-In a separate bowl, mix soy sauce, oil, and vegetable stock.
-Pour the wet ingredients into the dry ingredients
evenly, and stir together making the ball of gluten.
-Turn out on to a counter and knead for 3-5 minutes.
-Flatten the ball of gluten and cut the gluten into
thin strips.
-Line a baking sheet with parchment and and place the
strips on the cookie sheet.
-Bake for 10 minutes, then flip them over and bake
for an additional 3-5 minutes.
-Since the gluten will have risen in the oven
slightly, cut your gluten in to your desired size for
this recipe.
-Mix together soy sauce, vegetable broth and
rice wine vinegar.
-Add strips to liquid and marinate for 20 minutes.
-Add flour and salt to a large zip top bag.
-Remove strips from marinade and add to bag. Shake to
coat strips thoroughly.
-Heat oil in a frying pan and fry the strips until
crispy and golden brown. Do this in two batches.
-Remove strips and set aside.
To make the sauce, add the marinade from earlier to a
small pot along with sesame oil, ginger, garlic, red
chilis and golden syrup. Bring to a boil and then
reduce to a simmer until it begins to reduce.
-Add onion to a heated pan, cook until onion is soft
and translucent. Add the broccoli and spring onions.
-Once broccoli is lightly cooked, add strips back to
pan.
-Pour sauce over top of the dish and toss to ensure
even coating.
-Serve hot with rice
Serving
Suggestions
While seitan is cooking and marinating, do all the prep work
Originally Submitted
3/26/2015
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