Orange seitan is a very popular recipe on the internet – see here, here, and here. I decided to give it a try myself. I used the basic sauce from the veganmenu blogspot, and added a few veggies, like roasted red peppers and thinly sliced pea pods. I used the orange peel, as directed in the recipe, but really didn’t like it, and found that it didn’t add anything to the dish. I think it stood well on its own merits without the orange peel. A very delicious dinner. Enjoy!
Orange seitan
sauce:
one orange, juiced
1 tablespoon sesame oil
1 tablespoon tamari
1 tablespoon honey
2 tablespoons hoisin
2 tablespoons sherry
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1 teaspoon cornstarch
8 ounces seitan, sliced thinly into strips
cornstarch
canola oil (I used about 4 tablespoons)
2 or 3 roasted red peppers, sliced into thin strips
1 cup peas in their pods, sliced thinly into strips
Mix all the sauce ingredients together. Set aside.
Coat the seitan strips with enough cornstarch and stir-fry with canola oil over high heat until crisp. Add the peas and red peppers; stir fry for another minute, then pour the sauce over the seitan and vegetables and stir until the sauce thickens. Serve over jasmine rice. Makes 2 servings.
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