Crispy strips of seitan smothered in almonds and brown sauce make a great vegan alternative to the classic Chinese-American recipe, soo guy.
Yield: 6-8 servings
Time: 45 minutes
- 2 small plates
- small bowl
- 2 large plates
- wok or heavy frying pan
- paper towels
- about 5 c water, divided
- about 1 c cornstarch, divided
- ¼ c soy sauce
- ¼ c vegan butter
- 1 c breadcrumbs
- 1 c yogurt
- 8 oz chicken-style seitan, cut into strips
- ¼ c coconut oil
- ¼ c chopped almonds, toasted
Combine 4 c water and ½ c cornstarch in the saucepan, whisk until dissolved. Add soy sauce and butter, bring to a boil, lower heat, and simmer, whisking frequently, until thick and glossy. Turn off the heat and set aside.
Meanwhile, spread about 3 T of cornstarch on one small plate and all the breadcrumbs on the other.
Combine ¼ c cornstarch and ¼ c water in the bowl and whisk until dissolved. Whisk in the yogurt until smooth.
Set up your dipping station, left to right:* seitan, cornstarch, yogurt mixture, breadcrumbs, large plate.
Roll a piece of seitan in the starch (left hand), then dip into yogurt (right hand), then roll in crumbs (left)** and set on plate. Repeat with each piece of seitan. Set the plate next to the stove.
Line the other plate with paper towels and set next to the stove as well.
Heat oil until it shimmers. Add a few pieces of seitan in a single, uncrowded layer, and fry until golden. Turn and fry the other side, then place on paper towel plate. Repeat with all the seitan.
To serve, arrange some shredded lettuce on plates, add a few strips of seitan, then top with reheated sauce and a handful of toasted almonds.
* If you’re left-handed, reverse all of the above.
** Careful distinction between the "dry" hand and the "wet" hand prevents giant clumps of starchy-yogurty breadcrumbs from sticking to everything.
Abbreviations | Conversions | Cooking tips
More: Mock meat recipes