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Sweet & Sour Seitan

What you need: 

1 - 2 packages seitan cut into bite-sized chunks
3/4 cup flour
2 tablespoon cornstarch
1 teaspoon salt
1 teaspoon baking soda
3/4 cup water
Peanut oil
1 green pepper cut in chunks
1 red pepper cut in chunks
1 onion cut in chunks
1 can pineapple chunks
jar of sweet and sour sauce

What you do: 

Mix together flour, water, cornstarch, salt and baking soda in medium bowl.
Stir seitan into batter until well coated.
Fry coated seitan in 2 inches of hot oil for 3 minutes or until golden brown.
Drain Seitan, keep it hot.
Combine green pepper and onion and sauté for 5 min. Add pineapple and sweet and sour sauce, let simmer for 15 minutes. Pour over seitan and serve with rice.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This was super yummy!!I think next time I will try it the way Buba suggested without frying the seitan. Thanks for the recipe =)

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I tried this with Tofu, and the batter didn't work well with it. Kinda made the tofu softer and all the batter eventually came off. It was better the next day, after the dish was refrigerated and the tofu regained it's meatiness. I'll try it again, this time with seitan, as the recipe is intended for.

Try making your own using:
3/4 cup vital wheat gluten (flour)
3/4 tablespoon nutritional yeast
3/4 cup water
1/2 tablespoon liquid smoke
1/2 tablespoon tahini
olive oil

Directions:
Preheat an oven to 375 degrees Fahrenheit. Generously oil a large cookie sheet.
Combine the wheat gluten and nutritional yeast. Whisk together the water, liquid smoke and tahini. Pour the wet ingredients into the dry and mix together with your hands until combined. It will be wet. Knead for a minute or so. Flatten out the dough as much as possible and tear into bite-sized strips. Place on the cookie sheet and bake 10 minutes, flipping halfway through. Fry up for a few minutes in some more oil until lightly browned and set aside while you prepare your batter.

This recipe for seitan and directions were taken from:

http://vegweb.com/index.php?topic=28923.0

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I tried this with Tofu, and the batter didn't work well with it. Kinda made the tofu softer and all the batter eventually came off. It was better the next day, after the dish was refrigerated and the tofu regained it's meatiness. I'll try it again, this time with seitan, as the recipe is intended for.

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this was super delish! i don't even like bell peppers that much but they tasted awesome in this... i used homemade seitan... this dish is a must try  :)>>>

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I made this recipe three times now with broccoli, cauliflower, tempeh, carrots, snap peas. Shit, the sauce works great with all kinds of veggies. But! I did find that after everything was fried up and drained and I went to re-heat it came out even more amazing. First, I had all the battered and fried items in a big paper towel lined bowl to drain the oil. Next, I threw the stuff back into the wok with some sweet and sour sauce. After piping hot, I set it on a bed of rice and woohoo!

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Awesome recipe! This was my first time cooking with seitan and it turned out wonderfully. Everyone loved it, including my omnivore sister :).  I will definitely be making this again.

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This is one of the best recipes ever!  It defiantly cures the fix of a Chinese food craving.  Yum YUM YUM!!!!!

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I always answer my own questions...I no longer dredge the seitan and deep fry it, I just stir fry in a little olive oil in a nonstick pan.  No one misses the breading and it lightens the recipe calorically!  I'm making it tonight - it's a major favorite among my friends and it reheats well so I'm doubling the amount and serving to other friends tomorrow!

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This was really good.  I made it with a recipe for sweet & sour sauce from this site, as someone else suggested.  I didn't have bell peppers, so I added steamed broccoli and a frozen mix of bell pepper, pea pods and water chestnuts (I picked out the baby corns because they're gross).  We ate it over brown rice, and added some peanuts (but add those right before you eat it; if they soak in the sauce in the fridge, they get all mushy).  I think next time I'll try oven-frying it, since it would be a tiny bit healthier, but it definitely tasted great.

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I tried this recipe with Tempeh and it does taste just like you would get at a chinese restaurant.

here is the recipe with my changes, it's even easier to make now.

1 package tempeh, cut into bite-sized chunks
veg. oil, for frying
3/4 cup water
2 tablespoons cornstarch or arrowroot powder
1 green pepper, cut in chunks
1 red pepper, cut in chunks
5 mushrooms, quartered
1 onion cut in chunks
1 can pineapple chunks
jar of sweet and sour sauce

Directions:

Combine green pepper, mushrooms, tempeh and onion and sauté in oil for 5 min. Add pineapple, sweet and sour sauce, water and cornstarch let simmer for 15 minutes.

Serve over cooked brown rice with vegetable eggrolls (or springrolls) on the side.

Serves: 4-6

We're having it again for dinner tonight, and I'm posting the photo of it on my blog tomorrow.

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