Sweet, Sour, and Sassy

So many bloggers have been fixing the barbequed seitan ribz from Fatfree Vegan Kitchen, I have been feeling quite left out. But dragging out the grill is almost more of a winter activity for us, so last night I decided to try her variation on the baked seitan theme, the seitan baked in sweet and sour orange sauce.


Baked seitan is definitely the coolest thing. No messing with kneading for ten minutes, boiling for an hour, and cooling for another hour. Just throw the ingredients together, lightly knead, and smash it in pan. My seitan was a little bit stubborn and kept contracting into a ball, but eventually I got it to behave. The sweet and sour sauce was a snap, and it could be even easier (obviously) if you just used one out of a jar. I loved how both the seitan and the sauce had little chunks of garlic and ginger, it really gave this dish quite a lot of flavor. On the side I just sauteed some veggies I had on hand, asparagus, red pepper, and zucchini, and tossed them with some of the leftover sauce (the recipe makes quite a bit). This is definitely a recipe I will be using again, and trying some variations on!