Vegan Sweet and Sour Seitan 'Chicken'

with Jasmine Rice

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Place the seitan nuggets on a lined baking tray and bake for 20 min. Meanwhile, dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip). Once cooked, chop the nuggets into bite-sized pieces.

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2 Prep sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauceketchupvinegarssoy saucesugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 tbsp of water with the corn starch until smooth. Add the starch mixture to the saucepan. 

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3 Cook sauce

Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened. Set aside.

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4 Boil rice

Meanwhile, rinse the jasmine rice. Add the ricemeasured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving. 

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5 Stir-fry

Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Cook the bell peppers with a pinch of salt for 3 min until slightly softened. Add the baked nuggetsspring onion (reserve some for garnish), pineapplecashew nuts and sweet and sour sauce. Simmer for a final 2-3 min. 

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6 Serve

Serve over the rice and garnish with the remaining spring onion.

Tips for fussy eaters

If seitan is not to their taste, replace it with tofu or chicken.

Pro tip

Prepare the sweet and sour sauce in advance and store it in the fridge.

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

Cooking Time: 30 min

Cals 812 · Prot 45 · Carbs 140 · Fat 11

Dairy-Free

Ingredients

Number of people

Stir-fry

Seitan nuggets 250 Grams
Red pepper 1 Piece
Green pepper 1 Piece
Spring onion 40 Grams
Pineapple chunks 140 Grams
Cashew nuts 40 Grams

Sauce

Orange 1 Piece
Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Ketchup 39 Grams
Rice vinegar 15 ML
Apple cider vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Garlic powder 2 Grams
Corn starch 10 Grams

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

Cooking Time: 30 min

Cals 812 · Prot 45 · Carbs 140 · Fat 11

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Place the seitan nuggets on a lined baking tray and bake for 20 min. Meanwhile, dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip). Once cooked, chop the nuggets into bite-sized pieces.

photo

2 Prep sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauceketchupvinegarssoy saucesugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 tbsp of water with the corn starch until smooth. Add the starch mixture to the saucepan. 

photo

3 Cook sauce

Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened. Set aside.

photo

4 Boil rice

Meanwhile, rinse the jasmine rice. Add the ricemeasured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving. 

photo

5 Stir-fry

Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Cook the bell peppers with a pinch of salt for 3 min until slightly softened. Add the baked nuggetsspring onion (reserve some for garnish), pineapplecashew nuts and sweet and sour sauce. Simmer for a final 2-3 min. 

photo

6 Serve

Serve over the rice and garnish with the remaining spring onion.

Tips for fussy eaters

If seitan is not to their taste, replace it with tofu or chicken.

Pro tip

Prepare the sweet and sour sauce in advance and store it in the fridge.

Ingredients

Number of people

Stir-fry

Seitan nuggets 250 Grams
Red pepper 1 Piece
Green pepper 1 Piece
Spring onion 40 Grams
Pineapple chunks 140 Grams
Cashew nuts 40 Grams

Sauce

Orange 1 Piece
Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Ketchup 39 Grams
Rice vinegar 15 ML
Apple cider vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Garlic powder 2 Grams
Corn starch 10 Grams

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp
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