Monday, December 16
General Tso’s Chicky Seitan
So we had a few days in a row of having either frozen burgers & baked potato wedges, or leftover stuff, or grabbing dinner on the go so I’m skipping those and only posting about the stuff we actually, you know, cooked. I made a version of General Tso’s Chicken a while back using Beyond Meat strips. This time, I decided to go with chicken-style seitan. There’s a recipe for a stir-fry that uses it in Isa Does It, and the book also contains a recipe for the seitan (called Chicky Seiten). Easy peasy. First, I made the seitan because it needed about 45 minutes to steam. I used dried chickpeas that I’d soaked and simmered because that’s our preference, but canned are fine too. Just know that you’re not going to use the entire can, so you’ll need to find another use for the leftover beans (like that would be hard). Anyway, the seitan recipe is really easy and once it’s wrapped up in the foil, just toss it in the steamer and forget about it. I let it cool for a little while before I sliced and pan-fried two of the four cutlets in about a teaspoon or so of oil to crisp it up a little. I did that instead of the bread & fry method normally used for General Tso’s chicken or tofu. The sauce recipe I used was this one from One Green Planet, and it was pretty good. I made it right after I made the seitan and just set it aside until I was ready to use it. For the veggies, I used sliced onion, bell pepper, broccoli and garlic. We like our veggies on the crispier side, so I just lightly sautéed the broccoli and bell pepper. Once those were just about done, I added the seitan back to the pan and let it get warmed through. Then, I added about half of the sauce and tossed the veggies and seitan in it for a minute or two to heat it back up, then added the rest of the sauce. We served it over basmati rice with some baked frozen spring rolls on the side. Yummy week night dinner that would be super easy if the seitan is already made, or if you use some other kind of prepared vegan chicken.