Vegan Sesame Orange Seitan

Way better than takeout. Crispy, delicious and super yummy. Just make it all ready!

Vegan Sesame Orange Seitan

For the sesame seitan strips:

• 1/2  of this seitan recipe (3 cutlets) OR 1 package store bought seitan OR for GF peeps, 1/2 package soy curls prepared according to package directions, OR 1 block store bought tempeh, cut into thin strips
• 1/3 C. non GMO cornstarch
• 1/3 C. raw sesame seeds
• 1/4 t. sea salt
• 1/2 t. ground black pepper
• 2 T. ground golden flax seed
• 1 t. baking powder
• 1/3 C. water
• 1/4 C. expeller pressed safflower oil (gasp! This is the first recipe on my site where I fry something in oil!)

For the Orange Sauce:

• juice of 2 oranges (about 1 cup)
• zest of 1 orange
• 2 T. bragg’s liquid aminos
• 2 T. agave
• 1 t. minced fresh ginger
• 1 clove minced garlic
• 1/4 t. ground black pepper
• 1 t. non GMO cornstarch
• sliced scallions for garnish

Method: In a large skillet, start heating the safflower oil over medium heat. Then, in a medium bowl, combine the cornstarch, sesame seeds, baking power, water, ground flax, salt and pepper. Put the seitan/tempeh strips into the batter and gently stir to coat. Working in batches, put strips of seitan in the hot oil and cook for 3-4 minutes on each side until golden, I needed to do three batches to cook all my seitan, once strips are cooked, place on a paper towel to absorb any excess oil. Set the cooked strips in the oven on warm while you make the orange sauce. To make the orange sauce, combine all ingredients in a small bowl, pour into the same skillet you used to cook the seitan and cook down for 3-4 minutes until the sauce is thick and syrupy. At this point you can add the seitan to the sauce to flavor it completely, or if you like your seitan extra crispy, you can drizzle the sauce over each individual plate. I served mine on white basmati rice, because I had ran out of brown… Don’t make the same mistake. Sprinkle chopped scallions over the seitan for extra yumminess.