Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 1 minute (you should have about 1 ½ cups sauce). Whisk cold water and cornstarch together in a bowl, then whisk into boiling sauce. ¼ cup packed organic dark brown sugar (see page 31)ġ teaspoon grated orange zest, plus 6 (2-inch) strips zest, plus ½ cup juiceġ pound seitan, drained, patted dry, and cut into 1-inch piecesġ FOR THE SAUCE Bring broth, sugar, vinegar, soy sauce, garlic, grated orange zest and juice, ginger, and cayenne to boil in large saucepan over high heat. Serve over rice and with steamed broccoli. (For more information on vegetable broth, see page 21). We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base (page 21). Stir them into the sauce at the end of cooking allowing them to sit in the sauce for too long will turn the sauce unpalatably spicy. The bird chiles are added for appearance only and can be omitted. For a spicier dish, increase the cayenne added to the sauce to ½ teaspoon. Use cubed or block seitan, not ground or strips in this recipe. And we added cornmeal to the cornstarch coating for a rough surface to hold on to our quick-to-make, vibrant orange juice-based sauce. To replace the egg wash, we dunked our seitan pieces in canned coconut milk.
To make sure our coating kept its crunch under the sauce, we would typically dip the protein in egg, dredge it in cornstarch, and fry it.
Seitan, a protein made from wheat gluten, was the best protein option its chewy interior provided a perfect contrast to a crispy coating. That’s because the real star of the classic is that crispy crust and sweet, tangy sauce. Why This Recipe Works Crispy orange chicken is takeout comfort food that we were amazed didn’t miss a beat when we ditched the meat. I’m in love with their Crispy Orange Seitan! A big thanks to America’s Test Kitchen for letting me share the recipe with you so that you can taste the book! When I’m in the mood for vegan, I love to grab this outstanding vegan foodie book, Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between ! I know! They’re totally different approaches, but we’re omnivores – foodivores… Anyway, I have good luck with both.
Do you ever get back from a delicious vacation and need to atone for it? When I do, I like to grab vegan or paleo books off my shelf.
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