Megan Cross, Global Animal
I wasn’t a huge fan of seitan, but this recipe changed my mind! I originally made it for a friend and really enjoyed it. I also like to make a similar version of this recipe with tempura cauliflower in place of seitan, which is equally amazing but a bit more time-consuming. You can also use dry fried tofu for a gluten-free version. This week’s Meat-Free Monday challenge will have your guests asking, “are you sure it’s meat-free?”
SEITAN
- 1 T. neutral oil, like grapeseed
- 2 cloves garlic, minced
- 1 t. ginger, minced
- 1 pkg. seitan or Gardein™ crispy chick’n
ZESTY ORANGE SAUCE
- 1 1/2 T. tamari or soy sauce
- 2 T. water, divided
- 5 T. sugar or sweetener of choice
- 3 T. mirin
- 1 T. apple cider vinegar
- 1 madarin oranges, juice and zest (use 2 if you like more orange flavor)
- pinch red pepper flakes
- 1 T. arrowroot
Heat oil in a frying pan add garlic and ginger. Stir until fragrant about 2 minutes then add seitan. Cook until lightly browned about 7 minutes. Set aside.
In a small sauce pan on medium-low heat add tamari, one Tablespoon water, sugar, mirin, vinegar, orange juice and red pepper flakes. Bring to a simmer, reduce heat to low. In a small cup add remaining one Tablespoon water to arrowroot mix. Add arrowroot mixture to sauce. Stir to thicken. Add prepared seitan and finish with orange zest and sesame seeds. Serve with rice and your favorite steamed vegetable like broccoli or zucchini. Enjoy!
More Megan’s Meat-Free Monday Recipes:
Megan’s Meat-Free Monday Recipes: Gazpacho
Megan’s Meat-Free Monday Recipes: Potluck Potato Salad
Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries
Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream
Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans
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