Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
½ lb Portion
In a nonstick bowl mix together the vital wheat gluten, whole wheat flour, salt, garlic powder, onion powder, ground thyme, and white pepper.
Add the coconut oil and cut it into the vital wheat gluten until it forms pea sized pieces.
Add the water and mix until it forms a mass.
Remove from the bowl and knead for 5 minutes. Use a rolling pin to help form the seitan into a 1 inch thick portion.
Simmer some vegetable broth and poach the seitan in the broth for 25 minutes.
Remove from the broth and pat dry on paper towels. Cover and refrigerate until needed.
Active Time: 10 Minutes
Total Time: 25 Minutes
Slice the seitan into 1/4th inch slices.
In a Wok add ½ of the neutral oil and heat until it begins to shimmer. sweat the garlic, ginger, scallions until gently softened but not browned. About 1 minute.
Remove the aromatics from the pan and set aside.
Saute the seitan for 2 to 3 minutes or until golden brown.
Remove the seitan from the pan and set aside separate from the aromatics.
Add the remaining oil, and heat until it begins to shimmer. Add the sugar into the oil and cook until the sugar caramelized, the moment the sugar caramelizes add the soy sauce and sambal oelek.
Cook for 30 seconds or until the sugar has dissolved into the liquids.
Add the orange juice and aromatics and reduce the sauce for 10 minutes or until reduced by ½.
Add the seitan and cook until sticky for about 1-2 more minutes. Be careful not to burn the sauce.
Serve over steamed rice and garnish with the remaining scallions
January 6, 2020 10:11 am
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January 13, 2020 5:56 pm
Can you cover and steam the pieces rather than poach in broth? There is another recipe that uses silken tofu with similar ingredients to this recipe (no whole wheat flour though) and the directions call for steaming, never allowing it to touch the water. I have made vegan sausage by steaming and they come out a great texture. Not sure about the simmering in water/broth.
January 14, 2020 10:35 am
Some people prefer steaming and that’s definitely fine if you’re happy with the texture.
January 14, 2020 9:39 am
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April 4, 2020 12:50 pm
I made the seitan following this recipe (though I used salted butter instead of coconut oil). For the first time my seitan didn’t turn out as lumps of hard rubber but lovely, light and pleasantly stringy. I also spent a few minutes stretching and tearing the dough after kneading it.
Thank you so much for this excellent recipe!