Category: seitan

Quick & Delicious Balsamic Glazed Seitan

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Can you tell I’ve been on a Seitan kick lately? Haha. I actually am really liking it for a meat alternative. This week I’m bringing you an original recipe that I made up and it turned out to be one of our favorites. I’ll definitely be making it again. It was filling, packs a lot of flavor, and I loved the texture of the seitan.

I love this seitan from Harmon’s Grocery Store (if you live in Utah), as I mentioned in my last post. It comes in chunks, which I love, but some times the chunks are a little big, so I cut those in smaller pieces.

Quick & Delicious Balsamic Glazed Seitan

Serves 4-6

  • 2 packages chunky seitan
  • 1-2 teaspoons sage
  • Salt and Pepper
  • 2 cloves garlic, minced

For the sauce:

  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch
  • 1/2 cup balsamic vinegar
  • 1 cup water
  • 1/4 cup soy sauce

Take seitan out of the pack and separate. I like to cut the bigger chunks into smaller ones so they are all kind of the same size. Sprinkle it with 1-2 teaspoons sage, salt and pepper and rub the garlic into the chunks. Let sit while you make the sauce.

For the sauce:

Place all ingredients into a sauce pan and let it come to a boil until it’s thickened. This usually takes about 10 -15 minutes.

Place seitan in a skillet with about 1/2 cup sauce, stir and heat on medium high. Once sauce is absorbed into the seitan, add a little more at a time and turn heat down to medium low. Keep adding sauce and simmer until sauce is absorbed into the seitan, but yet there is a little left to use on the rice. I like to simmer it for 10-15 min. It gives it some good flavor.

That’s it! Simple. Easy. Packed with flavor. I like serving this with rice and here I show it served with zucchini and summer squash, but I think I prefer broccoli. Enjoy :).

Vegan Mongolian Seitan

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It’s FRIDAY Y’ALL!! Time for a new recipe and I think you are going to love it. We sure did. I’ve been wanting to experiment more with seitan. I looked up a few recipes and then decided on this one that is adapted from the yupitsvegan.com site. If you haven’t checked out her recipes, you should. She’s got some amazing ones. I made a few changes though in the way you cook the seitan because I wanted it to take on more flavor while cooking. And, of course, I did not use oil.

Also, have you noticed how you can’t buy tofu in the grocery stores? I asked my local grocer, “Where’s all the tofu?” and he said that the tofu plants are closed for 3 weeks. Ummm hello?? I need tofu for my recipes!! I then decided that I’m going to make my own, so stay tuned for that recipe in the near future.

Let’s get back to todays recipe………

Vegan Mongolian Seitan

For the sauce:

  • 1/2 cup vegetable broth (this is to use in place of the oil)
  • 1/2 teaspoon grated ginger
  • 3 cloves garlic
  • 1/3 teaspoon Chinese five spice
  • 1/3 teaspoon red pepper flakes
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup coconut sugar (or a scant half cup brown sugar)
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

For the crisped seitan:

  • 1 pound seitan, cut into 1 inch pieces (the seitan I bought was in chunks and it was awesome)

For serving:

  • toasted sesame seeds (optional)
  • sliced scallions

To make the sauce:

Heat a little of the vegetable broth in a small saucepan over medium heat. Add the ginger and the garlic; stir constantly. After about 30 seconds, add the five spice and the red pepper flakes, and cook for one minute or until fragrant.

Add the soy sauce and the coconut sugar and stir well. Reduce the heat to medium-low and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.

Whisk together the cornstarch and the cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.

To make the seitan:

In a wok or skillet, heat some of the vegetable broth over medium-high heat. Add a bit of the sauce to the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.

Reduce heat to low and add the remaining sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with the rice and/or vegetables of choice, and garnish with sesame seeds and scallions.

Serve with rice and broccoli.

Enjoy :).