I've been meaning to try seitan for a while. While we do eat meat, we are trying to greatly limit how much we eat. Both for health and price reasons. I try to buy grass-fed, no antibiotics/hormones, cage-free, etc. meat, which can be pricey. So I thought, if seitan doesn't taste to bad, then it might be a cheaper solution for meat (since we aren't big tofu fans around here).
The base for this recipe is from The Accidental Vegan, but as usual I did tweak it. Can't help myself you know. The basic seitan recipe is also from this book, but you can find others online as well. The one created in this cookbook looks kinda like cut up and cooked chicken (as seen in the picture). My daughter thought it was chicken just by the look, but I will admit that she didn't like the taste.
(Basic Seitan, before being added to the kung pao. Tastes better than it looks!)
Kung Pao Seitan
1 Tbsp oil (I used grapeseed)
1/2 cup onion, chopped
2 large cloves garlic, minced
1 tsp grated ginger
3 Tbsp soy sauce
1 carrot, chopped
2 zucchini, chopped
1 cup chopped bok choy
6 crimini mushrooms, sliced
1 cup basic seitan (or meat or tofu)
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
1 tsp toasted sesame oil
1 Tbsp Sriracha sauce (this makes it pretty spicy so do less if you can't take to much heat!)
Heat the oil in a skillet over medium low heat. Add the onion, garlic and ginger and saute for about 5 minutes or until onions are soft. Stir in the soy sauce and carrots and cook a few more minutes. Stir in zucchini, bok choy, and mushrooms and cook stirring often, for another 8 to 10 minutes or until veggies are tender.
Stir in the seitan, water chestnuts, bamboo shoots, sesame oil and Sriracha sauce. Cook stirring occasionally for another 5 minutes. Serve hot.
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