Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 tbsp cornstarch mixed with 2 tbsp cold water
2 tbsp chopped green onion
1 tbsp roasted sesame oil
Boil the noodles in plenty of water according to packet instructions. Drain in a colander.
Mix the hot broth with the peanut butter. Keep warm.
Heat a wok or heavy skillet over high heat. When it’s hot, add the oil. When the oil is hot add the onion,
mushrooms and garlic and the pickled vegetables, if using. Stir-fry until the onions soften, adding a bit of
water as necessary to prevent scorching. Add the textured soy protein, soy sauce, brown bean paste and
chili paste. When it bubbles, stir in the cornstarch mixture and stir until thickened. Remove from heat.
Run hot water over the noodles, drain, and divide them between 2 heated soup bowls. Heat the broth if
necessary and pour over the noodles. Divide the sauce evenly between the two bowls, top with the
chopped green onions and drizzle with the sesame oil. Serve immediately.
Seitan “Seafood” (scallops, fish, clams, shrimp)
Seitan seafood can be used in stir-fries or batter-fried and served with a dipping sauce. Adding some
nori or dulse seaweed flakes to the batter gives it a more seafood taste.
Gluten dough:
2 1/2 cups pure gluten powder (vital wheat gluten)
2 cups cold water
Cooking broth:
4 cups water
6-inch piece kombu seaweed
1 1/2 tbsp salt
4 dried Chinese black mushrooms
2 tbsp lemon juice
1 tbsp sugar
1 tsp dried garlic
To make the raw gluten, mix together the gluten flour and the water. Mix until if forms a smooth, firm
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