Monday, March 7, 2011

Chinese seitan salad

The veganized version of the one recipe that I make regularly from "joy of cooking". I got the book as a present and use it as a guestbook for vegans since then, and one day, oh yes, one day all those pictures and texts that tell you how to make something edible out of a whole bird or how to boost your cholesterol level with recipes containing 99 % eggs will have vanished under greetings and flyers and stickers! Serves 2-4.

I guess this would look prettier if it was not all mixed up in the big bowl, but this is my weekday dinner and I am hungry!

Preparation time: 20 minutes (if you have seitan and peeled peanuts)
Suggested music: Something assimilated... Nouvelle Vague - Bela Lugosi's Dead

  • 1 cup asian noodles (your favorite kind)
  • 1 onion, chopped (the book says: 2/3 cup sliced scallions, but I can't eat raw onions :/ )
  • 2 cups thin strips seitan
  • 4 cups shredded Napa cabbage (Chinakohl)
  • 1 cup peanuts 
  • 1 can mandarin oranges (11 ounce)
  • 1/2 cup canola oil (book uses peanut oil) + a bit of a more heat-stable oil for sauteing
  • 2 tablespoons fresh lemon juice
  • chili oil or chili flakes
  • 1 teaspoon soy sauce + a bit for deglazing
  • 1 teaspoon minced fresh ginger
  • salt & pepper

What to do:
  1. Heat water in a pot and prepare the noodles according to instructions on the package. Place in a big bowl when finished.
  2. In a pan, heat a little bit of oil (for sauteing) and saute the onion and seitan. Deglaze with a bit of soy sauce. Add to the bowl when finished.
  3. Place cabbage, peanuts, mandarin oranges (keep the juice!) in the big bowl.
  4. Prepare the sauce: 2/3 cup of mandarin orange juice, oil, lemon juice, chili oil/flakes to taste, soy sauce, ginger, salt & pepper to taste. Mix and enjoy.

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