Vegan Recipe Collection Over 800 Vegan Recipes

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Brush the yuba with soy sauce mixture. Cover with another piece of yuba and brush. Repeat until all of
the yuba and sauce is used up. If there is some sauce left over, pour it over the yuba and brush evenly
towards the edges.
Roll the stacks of sheets into a compact cylinder and wrap it in the cloth. Tie ends with white string.
Steam the roll, covered, over boiling water for 10 minutes.
Remove carefully and cut the roll into 4 sections, diagonally. Heat the oil 350F in wok or skillet, or deep
fryer. Drop in the rolls, standing back to avoid splattering and deep fry until golden brown. This will take
only a few seconds. Drain the rolls on paper.
To serve, slice diagonally into 1/2 inch rounds and serve hot or cold.
Chinese Style “Beefy” Seitan
Broth:
1 cup cold water
2 tbsp dark or mushroom soy sauce
2 tbsp ketchup
2 tsp Marmite, yeast extract or dark miso, mixed with 1/2 cup hot water until dissolved
1/4 tsp garlic granules
1/4 tsp onion powder
2 tsp Kitchen Bouquet or other gravy browner
1 1/4 cups pure gluten powder (vital wheat gluten)
Additional Ingredients:
1 tbsp light soy sauce
1 tbsp dry sherry
1 tbsp roasted sesame oil
Mix the broth ingredients together. In a small bowl, mix the gluten powder with 1 cup of the broth. Stir
until a dough forms. Knead the dough a bit to thoroughly mix. Roll the dough into a log and cut it into 48
more or less equal-size slices or chunks.
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