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Sunday, April 29, 2012

Sesame Seitan

Flexible and pretty fast to make if you already have seitan on hand.

Sesame Seitan


1 lb diced seitan
1 red pepper, diced
¾ cup chopped mushrooms (or veggie of your choice: ¼ of a cauliflower, ¼ of broccoli head, 1 cup snow peas, etc.)
1 onion, diced
2 tbsp chopped ginger
3 tbsp sesame oil
1 cup seitan broth or vegetable broth
3 tbsp tahini
3 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
2 tbsp cornstarch
3 tbsp water
Roasted sesame seeds for garnish

1. Heat 2 tbsp of sesame oil in a pan.  Add onion and sauté for about 4 minutes.  Then add ginger, red pepper, and mushrooms (or alternate vegetable) and sauté for another 4 or until all veggies are cooked but still crisp. 
2. In a small pan, mix the seitan broth, tahini, soy sauce, rice vinegar, sugar, and 1 tbsp of sesame oil.  In a separate bowl or measuring cup, dissolve the cornstarch in the water and mix until smooth.  Mix cornstarch/water mixture into the other sauce ingredients.  Heat on high, stirring constantly, until sauce has thickened, about 5 minutes.  Add seitan to vegetables and pour sauce over the whole thing.  Garnish with sesame seeds.

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