Vietnamese Lemongrass Seitan Crispy Rice

Ingredienti

• 1/2 cup warm vegetable broth (or water)
• 1/2-1 tbsp white miso paste ((see notes))
• 3/4 cup vital wheat gluten (, 100 g)
• 2 tbsp chickpea flour (, 20 g)
• 1 tbsp nutritional yeast
• 1/2 tbsp mushroom bouillon powder (optional, see notes)
• 1/2 tsp ground white pepper or black pepper
• 2-3 tbsp soy sauce (or to taste)
• 1-2 tbsp vegan fish sauce (to taste)
• 1-2 tbsp vegetarian oyster sauce
• 1/2 to 1 tbsp sugar (adjust to desired sweetness)
• 3-4 tbsp maple syrup (adjust to desired sweetness)
• 1 tbsp neutral oil (I used avocado oil)
• 2-3 tbsp room temperature water
• Neutral cooking oil
• 1-2 cups cooked and cooled medium grain rice (jasmine rice works great)
• 1 tbsp neutral cooking oil
• 1 shallot (finely minced)
• 4 cloves garlic (minced)
• 1 tbsp minced lemongrass (I used frozen)
• 2 tbsp vegan fish sauce ((sub for light soy sauce or Yondu))
• 1 tbsp Chili Garlic Sauce ((Huy Fong or Lee Kum Kee))
• 2 tbsp sugar (, adjust to taste)
• 1 lime (, juiced)
• 2 cloves garlic (, minced)
• 1/2 cup coconut water
• 1 bird’s eye chili pepper (roughly chopped (optional for heat))
• Salt ( to taste)
• Sliced cucumber and tomatoes
• Pickled carrots/radish
• Fresh cilantro and other herbs like mint
• Vegan Nuoc cham (or Vietnamese sauce/dressing)
• Ginger scallion sauce (homemade recipe here)
• Fried shallots

Preparazione

1. 1

   --- PREPARING THE SEITAN + SAUCE ---

2. 2

   Dilute the miso paste in warm water/veg broth.

3. 3

   Mix the dry ingredients together in a large bowl. Pour the broth mixture and mix well until there are no signs of dry flour.

4. 4

   Transfer the mixture on a flat surface. Knead for 3-4 minutes or until the seitan is bouncy — you can poke it with your finger and it should go back to its original state at once. Cover the seitan.

5. 5

   Leave the seitan to rest for at least 15 minutes.

6. 6

   Meanwhile, prepare the sauce. Mix everything together in a small bowl and adjust to desired taste.

7. 7

   Once the seitan has rested, transfer the seitan on a sheet of foil, flatten the seitan or shape it depending on what you like. Wrap the seitan on the foil.

8. 8

   Steam the seitan for 15-20 mins. After steaming, carefully unwrap the seitan and slice into thin 1/4 to 1/2-inch thick pieces.

9. 9

   --- CRISPY RICE ---

10. 10

    Heat an 8-inch non stick pan over medium heat. Spray or add some neutral oil to lightly coat the surface.

11. 11

    Once hot, add the rice. Using a spatula, press down on the rice to spread across the pan.

12. 12

    Leave to cook over medium heat for 3-4 minutes or until lightly brown. Carefully flip over and repeat for the other side.

13. 13

    --- LEMONGRASS SEITAN ---

14. 14

    Heat a large skillet or wok over medium heat.

15. 15

    Add oil. Once hot, add the minced shallot, garlic, and lemongrass. Stir-fry for 1 minute until aromatic. Pour the sauce and allow to come to a gentle simmer.

16. 16

    Add the sliced seitan and leave to simmer in the sauce for 5-6 minutes until the sauce is absorbed and turns into a thin glaze consistency.

17. 17

    --- TIFF'S NUOC CHAM ---

18. 18

    Mix everything together. Feel free to adjust to your desired taste.

19. 19

    --- TO SERVE ---

20. 20

    Place the crispy rice on a plate or large bowl.

21. 21

    Add the seitan then serve with sliced cucumber, tomatoes, cilantro, pickled carrot/radish, the vegan nuoc cham or Vietnamese sauce/dressing. Top with ginger scallion sauce and fried shallots, if desired.

22. 22

    To enjoy, pour a generous amount of the sauce then break apart a small portion of the rice to enjoy with the other components.