Wednesday, April 28, 2010

Sweet & Sour Seitan + Miso Soup!

I was in the mood for Asian food the other night after seeing A Vegan Goddess's recipe for Miso Soup. I also had half a batch of Crock-Pot Seitan in the fridge and a bottle of La Choy Sweet & Sour Sauce in the pantry so I quickly whipped up some Sweet & Sour Seitan and served it with some sticky rice for the main course. My boyfriend is a huge fan of seitan, so much of a fan, that he didn't have any room for his soup. Oh well, more soup for me!

As far as the soup goes I followed the recipe for the most part but I was in the mood for more of a sweet and sour miso soup with some spice.

These are the changes I made to her basic recipe (Without optional additions):
 *I used white miso paste*
- 2 T of vinegar (Instead of 1)
- 4 T Braggs (Instead of 1T tamari)
- I added 1/4 cup thinly sliced green onions
- I added 1 T sesame chili oil
- I also added some Sriracha to my bowl

As far as the Sweet & Sour Seitan goes, here's the recipe:

- 1/2 batch Crock-Pot Seitan (Or about 4 cups of seitan), sliced in strips
- 1 cup sweet and sour sauce of choice (I use La Choy brand)
- 1 T crushed red pepper (Optional)
- 8 oz can water chestnuts, drained
- 8 oz can pineapple chunks, drained and sliced in half
- Oil for frying

- Fry seitan and crushed red pepper in oil until the seitan is browned to your liking, stirring/ flipping occasionally.
- Add sweet and sour sauce, water chestnuts, and pineapple chunks. Stir until the mixture is hot and evenly coated.
- Serve with rice.
*Bell peppers and onions would also be a great addition to this but I was lazy*


Stella said...

Hey Amy, your new look is awesome! I love it. This soup sounds really good, and I adore those crunchy water chestnuts in your sweet and sour seitan.

chow vegan said...

Yum! This is my kind of meal! It looks so tasty! :-)

A Vegan Goddess said...

I'm glad you tried the soup and liked it : )