Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pineapple Sweet and Sour

Meat - Seitan - -

INGREDIENTS

1 large onion, cut into 8 wedges, layers separated
1 clove garlic, minced
1 t grated ginger
1 can (19 oz / 540 g) unsweetened pineapple chunks and their juice
1 green bell pepper, seeded and cut into 1 inch / 2.5 cm squares
1 red bell pepper, seeded and cut into 1 inch / 2.5 cm squares
1/3 cup light unbleached sugar
1/4 cup rice/cider/white wine vinegar
1/4 cup ketchup
1 T light soy sauce
24 pieces deep-fried or Baked Seitan Balls (see below)
2 T cornstarch dissolved in 2 T cold water
Baked Seitan Balls
Raw Gluten Dough (see below)
Raw Gluten Dough
2 1/2 cups gluten powder
2 cups cold water

METHOD

Stir-fry onion, garlic, and ginger. When onion begins to get translucent, add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce. When this comes to a boil, add the seitan and the dissolved cornstarch. Cook over high heat until the sauce thickens and the seitan is heated through. Serve immediately (over brown rice is good).

Baked Seitan Balls

Form the pieces of Raw Gluten Dough into little balls as if you were making little dinner buns. Pull two sides of the dough down, and pinch it tightly on the bottom, so that the top is smoothly rounded. Place the balls 2 1/2 inches / 6.5 cm apart on lightly oiled cookie sheets. Bake at 350F/180C for 10 minutes. Turn them over and bake for 5-10 minutes longer, or until puffy and golden.

Raw Gluten Dough

Mix together the gluten flour and water until it forms a smooth, firm dough. Knead briefly. Cut into 96 fairly equal pieces.

NOTES

You'll need to prepare the seitan balls ahead of time.

Adapted from Bryanna Clark Grogan's Authentic Chinese Cuisine.

posted by Carey

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