cherise (endofauniverse) wrote in vegancooking,

Kung pao seitan

Adapted from the recipe of the same name in The Accidental Vegan cookbook by Devra Gartenstein

Ingredients for 4 servings:

1 onion, chopped
1 clove garlic, minced
1 Tbsp grated ginger
1 clove shallot, minced
1 Tbsp olive oil
1 Tbsp soy sauce
2 Tbsp teriyaki sauce
1 Tbsp sriracha chili sauce, or to taste
1 carrot, chopped
1 zucchini, chopped
1 c broccoli, cut in small florets
1/4 c bok choy
3/4 c coleslaw mix
3 shiitake mushrooms, chopped
1 8oz package seitan, chunked
2 tsp sesame oil
1/4 c tamari cashews
Chopped green onions for garnish
Sesame seeds for garnish

Saute the onion, garlic, shallots and ginger in olive oil over medium-low heat until the onion is soft. Add the soy, teriyaki, and sriracha chili sauces, carrots, and broccoli and cook a few more minutes, then add the zucchini, bok choy, and coleslaw mix. Cook 8 minutes on medium heat, stirring often. Add mushrooms, seitan, sesame oil, and cashews and cook another 5-10 minutes. Garnish with green onions and sesame seeds. Serve with brown rice and enjoy.

Tags: ethnic food-chinese
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