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09 December 2008 @ 10:34 am
What can you cook in Uganda other than rice and beans?  
Asian-style Fried Seitan Cutlets with Ginger-Orange Sauce


1 1/2 Cups Vital Wheat Gluten (posted to me from my amazing mama!)
2 Tbs Nutritional Yeast (didn't have this in Uganda, but you should use it)
1 tsp faux beef flavoring (okay, in Uganda I used Royco. Which is obviously not available elsewhere. You could use faux chicken seasoning as well, although the kind I buy is a cube which would be obnoxious to break up fine enough to mix thoroughly into dough)
3/4 Cup + 3 Tbs Cold Water
1 Tbs Soy Sauce
1 Tbs Olive Oil
Faux chicken or veg broth for simmering

Combine dry ingredients and wet ingredients separately. Mix together and stir until dough forms (not long). Knead a few times, then divide into eight and pound and pull into thin cutlet shapes. Simmer in faux chicken broth for 30 minutes. Do not let boil. Remove from heat and let cool while making sauce and breading.

Dry mix:
1/4 Cup Nutritional Yeast (didn't have, but would've been nice!)
1 1/2 Cup All Purpose flour
4 tsp Baking Powder (didn't have again! would've really helped...)

Wet mix:
3 Tbs Mustard (dijon or stoneground--didn't have!)
1/4 Cup Water
1/4 Cup Soymilk (or more water--I obviously used water)

Heat the oil to 350º F in a 10″ skillet, cast-iron is best. Mix together all the dry ingredients except the baking powder. In another bowl, mix the wet ingredients together. Add baking powder to the remining dry ingredients and mix well. When oil is heated, dip a seitan cutlet in the wet mix coating well. The dredge the cutlet in the dry mix and gently slip it into the oil. Fry for 2-3 minutes on each side, until golden brown and crispy. Drain well on a paper towel.

I couldn't afford the oil for deep-frying, I didn't have a good pan, and I was lacking the baking powder and nutritional yeast and my seitan suffered for it. Really suffered. This seitan is adapted from here: http://veganyumyum.com/2008/03/apple-cranberry-salad-with-fried-seitan-and-almond-dijon-dressing/ which I have also made, and is glorious. But the seasonings weren't right for the ginger orange sauce. Which kicks butt.

Ginger-Orange Sauce:

1 Tbs cooking oil
Juice of 8 oranges
4 cloves garlic, minced
1 inch piece of ginger, minced
1/4 cup low-sodium soy sauce
sugar to taste (depends on if your oranges are very sweet or not--Ugandan oranges are super, super sour)
corn starch slurry (1 Tbs corn starch mixed with enough cold water to dissolve)

Mice garlic and ginger. Juice oranges. Heat oil over medium low heat. Saute garlic and ginger about five minutes. Keep heat low enough so they do not brown. Add orange juice and soy sauce. Simmer for five more minutes. Taste and add sugar if necessary. It should be a fairly sweet sauce. Turn off heat and add corn starch slurry. Stir until thickened. Reheat just before plating food.


1 1/2 cups basmati rice. I like white rice for this because it absorbs the sauce, but brown rice would obviously do as well. Boil 2 cups water (depending on your exact rice) with a pinch of salt. Add rice, stir and cover to return to boil. Immediately drop to low simmer, leave covered, 15 to 20 minutes.


In big bowls: rice, seitan, sauce. Top with sesame seeds. So good.