Friday 30 April 2010

Vegan Yum Yum's Clementine Teriyaki

Vegan Yum Yum posted this Seitan and Broccolini with Clementine Teriyaki awhile back and I thought it looked so good, as everything does on her site!! However it is almost impossible to get anything seitan based here, even vital wheat gluten to make your own is mail order only! I've recently discovered I quite like Redwood Foods Chicken Style Pieces and thought I would try those with it. Wow. This was really, really good!! That sauce is amazing and it went really well with the 'chicken'. She used Broccolini (tenderstem over here) which would probably go even better, I just happened to have some green beans that needed using up, but they went really well! Next I'm going to try this recipe with chickpeas in place of the 'chicken' for my faux meat and tofu hating husband and will update how it fares!

Chickpea, onion and baby pak choi version

*Edit* - Well, I got around to making this with chickpeas and it's delicious! I also added some slow fried onion and baby pak choi - so good, I prefer the faux meat version but if that's not your thing this is a great alternative :-)

As I converted to weights and made a couple changes I'll post my quantities here, mostly for my future reference - yes, I do use my blog as a cookbook!! But in keeping with blogging etiquette will direct you to her site for all the directions ;-)

Sauce recipe makes more than you need, rest of recipe ingredients below are for 1:

60ml soy sauce
40g demerara sugar
40ml clementine juice, strained
2 1/2 Tbsp rice vinegar
2 Tbsp water
zest of 1 clementine
50g Thai rice
60g green beans
1 tsp peanut oil
75g chicken style pieces, sliced thinner
1/2 Tbsp peanut oil
100g tinned chick peas, drained and rinsed
50g baby pak choi
25g onion, sliced thinly

Directions are here!

For the chickpea version, heat the peanut oil in a wok then add the onion, turn to minimum and slowly fry until slightly golden and super soft, about 10 minutes. Add the chickpeas and pak choi and fry until the pak choi is soft and wilts and some of the chickpeas are golden, about 5 minutes on medium heat. Add some of the sauce, again, just enough to coat as it is really strong, you could add some water if you want to make it saucier or tone it down but I thought it was fine as is. Serve with rice.

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1 comment:

  1. This recipe looks yummy! Can't wait to give it a try. x


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