Spicy Ginger Seitan Recipes

Steps:

• Marinate seitan in first ingredients for 3 hours. remove seitan but reserve liquid. Heat wok on medium high heat. Add oil. Add vegetables and stir-fry 3 minutes. Add seitan and stir-fry another 3 minutes. Add marinade and corn starch and stir fry all ingredients until sauce has thickened slightly. Serve with rice, cilantro leaves and Thai hot sauce.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Blot chicken wings dry with a paper towel.
• Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
• Melt the margarine in a large skillet over medium high heat.
• Pan fry the chicken wings until well browned on all sides, about 10 minutes.
• Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
• Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
• Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
• Sprinkle sesame seeds on the chicken wings before serving.

Steps:

• Heat olive oil in saucepan. Add garlic and ginger and saute gently for one minute.
• Add seitan and carrot, and saute until the seitan begins to brown.
• Add mushrooms, water, sesame oil, soy sauce, and a dash of salt. Cover saucepan and bring to a boil. Turn the heat down low, leave the cover ajar, and cook slowly for 20-30 minutes, until the carrots are soft.
• Stir the spinach into the broth. If desired, mix cornstarch with 2 teaspoons of cold water, and add to broth to thicken it. Cook uncovered for another minute until the spinach is cooked.
• Serve hot.

Steps:

• Preheat oven to 350°F (175°C).
• In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
• In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
• Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
• Once thick enough, use your hands to knead dough.
• Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
• Bake for 1 hour, flipping roast every 20 minutes.
• Remove from oven and let rest for 10 minutes before slicing.
• Serve with vegetarian gravy.
• Enjoy!