Korean-style braised seitan

Ingredients for 2 servings:

• 200 g seitan
• 2 spring onions
• 1 red bell pepper(s)
• 1 onion(s)
• 1 tsp sesame seeds
• 2 garlic cloves
• 150 ml vegetable stock
• 50 ml orange juice
• 50 ml soy sauce
• 50 ml agave syrup
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 2 tsp Worcestershire sauce
• 1 tsp rice wine vinegar
• 1 tsp chili paste
• ½ tsp liquid smoke

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan and very spicy

Cut the seitan into bite-sized pieces. Slice the onion and bell pepper, and slice the spring onion. Combine all sauce ingredients, except the starch, in a blender until smooth. Mix in the bell pepper, seitan, onion strips, and the white part of the spring onions, and marinate everything in the refrigerator for 2 hours. Then transfer the mixture to a casserole dish and simmer the mixture with the lid on over medium heat until the vegetables are tender. Mix the starch with 2 tablespoons of cold water and add to the braised seitan. Increase the heat to high and bring the sauce to a boil until thickened. If it’s still too thin, add a little more starch or let it reduce. Serve and garnish with the green part of the spring onions and sesame seeds. Serve with Asian noodles or rice.