Marinated Ginger-Garlic Seitan

(10 minutes + marinating time, serves 2-4)

My son would like to be vegetarian, so we’ve been working on developing recipes he’d enjoy — he gobbled up quite a bit of this last night, so I think we can declare seitan a success.

Seitan is wheat gluten, made by washing wheat flour dough with water until all the starch granules have been removed, leaving only the gluten. The resulting mass can then be cut into small pieces, which expand on cooking. For those looking for a chicken substitute, this has come the closest out of my attempts, in texture and flavor.

An easy and satisfying weeknight dish; I recommend trying it with rice and an eggplant or mango curry.

8 oz. seitan
1/2 t. garlic powder
1/2 t. ginger powder
1/2 t. turmeric
1/2 t. salt
1/2-1 t. black pepper (or cayenne, if you’d like it spicier)
1 T lime juice
2 T oil
1/4 c. besan / chickpea flour (or wheat flour)

oil to fry

1. Combine seitan, spices, lime juice and 2 T oil in a bowl and stir gently to combine. Seitan will break up into small pieces as you stir. Marinate for 20-30 minutes (or longer, if you like), for additional flavor.

2. Toss gently in flour.

3. Heat oil in a sauté pan and pan-fry on high, stirring, for about 5 minutes. Remove to a plate lined with paper towel to drain excess oil. Serve hot with rice or naan and a vegetable curry or sambol.

NOTE: Seitan can be made easily from scratch, if you’d prefer to buying it ready-made.

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