You are here

Member since April 2003
0
4.9

Sweet & Sour Seitan

What you need: 

1 - 2 packages seitan cut into bite-sized chunks
3/4 cup flour
2 tablespoon cornstarch
1 teaspoon salt
1 teaspoon baking soda
3/4 cup water
Peanut oil
1 green pepper cut in chunks
1 red pepper cut in chunks
1 onion cut in chunks
1 can pineapple chunks
jar of sweet and sour sauce

What you do: 

Mix together flour, water, cornstarch, salt and baking soda in medium bowl.
Stir seitan into batter until well coated.
Fry coated seitan in 2 inches of hot oil for 3 minutes or until golden brown.
Drain Seitan, keep it hot.
Combine green pepper and onion and sauté for 5 min. Add pineapple and sweet and sour sauce, let simmer for 15 minutes. Pour over seitan and serve with rice.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This was VERY good!  The only thing I did different is coat the seitan with a WW flour, cornstarch, salt mix.  Then I browned it in just a little oil to brown it.  It was nice and crispy on the outside, and used less oil.  My wife really liked it, too.

0 likes

So if I make this without breading it, are the flour, water, cornstarch, salt and baking soda completely unnecessary?

yes they would be completely unnecessary but i think the coating is what makes this so divine <3

0 likes

So if I make this without breading it, are the flour, water, cornstarch, salt and baking soda completely unnecessary?

0 likes

Don't you think it might be just as good sauteing the seitan without the coating? I might try it that way and report back. I was trying not to waste oil, but I did have it really hot. I don't know why it didn't stick!

0 likes

Thanks for all the cross-references everyone!
I made my seitan as suggested by AML...I think I cooked it too long because it was more bready than chewy. I always have better luck using a glass pan instead of a baking sheet-must see if one fits in my toaster oven!

I loved the idea of this-but I did have one problem. The coating that went on the seitan sort of fell off in the oil, and I ended up with this thick, burnt, sludgy mess of brown in my pan that smelled up the whole kitchen. I think next time I'd skip that coating because of that. The last few pieces ended up with the brown stuff on it.

The sweet and sour sauce referenced went well with this, but mine did not thicken up at all, even with corn starch.  It tasted yummy, but needed to be cut with some water as it was too salty.

Overall, a great dish! DH thinks we could trick people into thinking its chicken, except anyone who knows us knows we wouldn't cook chicken in the house.

If you ever try the batter again... I would suggest having LOTS of oil in the pan... I'm talkin', I used  half a bottle of peanut oil, basically.  (this dish never claimed to be good for you haha) and heat it up for awhile on very high heat... use the kind of peanut oil that's for medium to high heat not the stuff for high heat.  I don't know if it's refined or unrefined, can't remember which... then, I poured the batter in about a 1/4 of the batter at a time and it fried up very nicely.

As for the sweet and sour sauce, I agree, as well that it was WAYY too salty and not thick enough.  It did pair OK with this dish, but I would definitely try a different recipe next time, or SEVERELY change that other one (no offense to the creator of the recipe :()

It makes me so curious how differently this might come out using a more "authentic" sweet and sour recipe... that said, I'm sure I'll be making this again sometime soon! and probably with homemade seitan!

0 likes

Thanks for all the cross-references everyone!
I made my seitan as suggested by AML...I think I cooked it too long because it was more bready than chewy. I always have better luck using a glass pan instead of a baking sheet-must see if one fits in my toaster oven!

I loved the idea of this-but I did have one problem. The coating that went on the seitan sort of fell off in the oil, and I ended up with this thick, burnt, sludgy mess of brown in my pan that smelled up the whole kitchen. I think next time I'd skip that coating because of that. The last few pieces ended up with the brown stuff on it.

The sweet and sour sauce referenced went well with this, but mine did not thicken up at all, even with corn starch.  It tasted yummy, but needed to be cut with some water as it was too salty.

Overall, a great dish! DH thinks we could trick people into thinking its chicken, except anyone who knows us knows we wouldn't cook chicken in the house.

0 likes

this was the first thing ive made with seitan and also the first time ive actually made seitan from scratch (using easiest seitan recipe) this is VERY good my mom eats meat and she had no idea it wasnt really meat haha also making the batter if added seasonings and using "chicken" style seitan i think it could be a great popcorn seitan!!!

0 likes

This sounds delicious.  I'm craving seitan, but I want someone to make it for me!

0 likes

WOW.
WOWOWOWOW!

This was so good I don't even know where to START. 

Well, I used this sweet and sour recipe for the sauce: http://vegweb.com/index.php?topic=7102.0 (which was a little too salty on its own, but balanced out nicely with this dish and with a little added maple syrup)

I added a clove of minced garlic, but didn't change too much else!  This dish was fricken fantastic.  SO good.  I'm sure it's like a million calories... most of the oil I fried it in, seemed to just absorb into the seitan, so draining didn't do a whole lot.  But, you gotta live every now and again.  This stuff is so good it's worth the extra pounds, haha.

I served it with brown rice and some little spring roll snacks: http://www.healthiswealthfoods.com/veggie_munchees.htm.

Oh! I also used FRESH pineapple instead of canned.  I would never even THINK about using canned pineapple for any reason what so ever, haha.

Yeah basically this HANDS DOWN gets 5 stars from me.  My boyfriend loved it, and our friend couldn't believe how delicious it was.  SO GOOD!

0 likes

This one is easily the best dish I've had since I became veggie almost 2 months ago. I made the sauce from scratch, based on a recipe I also found here. This is much more time consuming than I had antecipated, but it is SO worth it! It's also a bit messy, you'll get a lot of dirty dishes. However, this doesn't heat up very well... the sauce I used had cornstarch to thicken it, so even after being heated, the sauce was still clumpy and the dough around the seitan began peeling off. Regardless, we ate it, and I even found one of my cats licking a dirty plate in the kitchen! Thank you for this recipe :)

0 likes

Pages

Log in or register to post comments