For the Seitan:
For the Sauce:
Things have been hectic for me lately between work and my personal life, leaving me with hardly any time to post. However, I'm currently on vacation in North Carolina and I have some downtime. This recipe will, hopefully, make up for my absence.
Typically, I try to manipulate the texture and shape of whole foods in a dish rather than purchasing a meat substitute, but this recipe is an exception. Seitan is my new favorite faux-meat. It mimics the texture of chicken, and it's so simple to make. Yes, you read that correctly, I said make. With this recipe, you don't have to worry about buying any super processed faux-meat. All you need is a box of wheat gluten and water and you'll have seitan in no time! (However, we are going to be adding more than just those two ingredients for a more enjoyable flavor.)
When I make seitan, I usually round it into a large ball of "dough" to rest. Next, I tear off small pieces to boil. Once they are cool enough to handle, I roll them in bread/panko crumbs and bake them. While this isn't totally necessary, I think it gives it a better texture. If you'd like, you can skip this step entirely and cut straight to the sauce after boiling. Seitan can be very chewy, so I make small pieces to break that up. Also, they grow after boiling, so you don't want to shape them too large to begin with.
The sauce we are making is incredibly easy to pull off. It doesn't have crazy ingredients, but if you find it necessary or easier for you, ground ginger can be substituted for fresh and white vinegar for rice vinegar. I honestly surprised myself with this sauce. It turned out so well the first time, it didn't need much tweaking for my final recipe. The spice can be altered to your liking, but I would encourage leaving the garlic and ginger the way they are. Of course, this isn't the most authentic version of General Tso's, but it's simple enough to pull off at home.
Of course, we're serving this with broccoli and over rice. I used basmati because I have an abundance of it, but would suggest using jasmine. However, any medium or long grain white rice will work well in this dish. I also like to serve mine with scallions and red pepper flakes. Optional, but highly suggested.
General Tso's Seitan
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.