BBQ Soy Curls & Coleslaw Burger

This week I thought I’d incorporate a product review with a recipe. I really enjoy Butler Soy Curls. A few years back I ordered some from Amazon and enjoyed cooking with them. A week or so ago, I rediscovered them again while perusing the shelves of a small, local vegan grocery store. They’re dehydrated curly strips made entirely from soy beans. All you have to do is reconstitute them and then utilize in whatever way you deem fit

soy curls 1

The soy curls are quick and easy to use. They also have a chewy consistency that creates a perfect analog for meat. The recipe below has 2 main components: bbq sauce and coleslaw . Make your own sauce or purchase a bottle from the store – either works fine. Cabbage can be purchased pre-shredded or buy the heads and shred your own. This is a great meal to whip up when you’re in a hurry or not in the mood to do a lot of cooking.

IMG_0433soy curls 2

Measure about 2 cups of soy curls into a bowl. Cover with water and allow to rehydrate for about 10 minutes. Drain and set aside.  Thinly shred the cabbage and other vegetables and combine in a large bowl. I used about half red and half green. Combine together the vegan mayonnaise, vinegar, sugar, pepper and salt in a another bowl. Pour over cabbage and mix well. Taste and and add seasoning as needed.

Add 1 tablespoon of oil in a frying pan and bring to medium heat. Add in the drained soy curl and allow to brown on all sides for about 10 minutes, stirring periodically. Turn the heat down and pour in about 1/2 cup of bbq sauce. Add more or less depending on your preferences. At this point I like to turn off the heat and allow the curls to continue cook but not dry out.

I like my bun a little crispy so I typically place it under the broiler on a high setting for a minute or so until it’s nice and golden brown. Watch carefully  though as it can burn very quickly. Heap a good portion of the curls onto the bun and top with the coleslaw. I ate mine with a side fries and a chili lime garlic aioli. Enjoy!

soy curl bbq

soy curl burger


BBQ Soy Curls & Coleslaw Burger
BBQ Soy Curl Ingredients
  1. 2 cups Butler Soy Curls
  2. 1/2 cup bbq sauce
  3. 1 tablespoon olive oil
  4. Sandwich rolls
Coleslaw Ingredients
  1. 1 pound red and green cabbage, finely shredded
  2. 1-2 carrots, grated
  3. 2 green onions, fine chopped
  4. 1/2 cup vegan mayonnaise
  5. 1 tablespoon apple cider vinegar
  6. 1 tablespoon Sugar
  7. 1/8 teaspoon pepper, at least
  8. 1 dash salt
  1. 1. Place soy curls in a large bowl and allow to rehydrate for 10 minutes.
  2. 2. Drain and set aside.
  3. 3. Combine cabbage, carrots, and green onions in a large bowl.
  4. 4. In a separate bowl, mix together vegan mayonnaise, vinegar, sugar, pepper and salt.
  5. 5. Add dressing to cabbage mixture. Mix well and set aside.
  6. 6. Bring olive oil to medium heat in a frying pan. Add drained soy curls to pan and sauté until they brown on all sides.
  7. 7. Turn down heat and pour bbq sauce onto soy curls. Throughly incorporate.
  8. 8. Place buns under broiler until they're golden brown and crispy. Heap soy curls onto bun and top with coleslaw. Enjoy.
Artisanal Vegan

Teff Porridge with Dates & Walnuts

teff grains

My previous post was a review of my favorite Ethiopian restaurant. I thought this would be a perfect opportunity to piggyback that post with a recipe involving teff. Teff is an ancient grain from Africa as well as an important food source in Ethiopian cooking. The flat bread served with their cuisine, called injera, is made with teff flour. 

teff grains

The flour is fairly easy to come by in my area. The grains,  on the other hand, were difficult to find, so I ordered a few packages of Bob’s Red Mill whole grain teff from Amazon. The grains are surprisingly small – smaller than chia seeds – and remind me of little grains of brown sand. One serving dry is 1/4 cup; cooked it makes a pretty hardy, nutritionally dense food.

This recipe is similar to making oatmeal on the stove top except that the first step is to brown the grains until they begin to pop. You can top the porridge with pretty much anything you want. I favor dates but have also used apples, figs, and raisins. If it’s too thick, you can thin the porridge with a little water or soy milk. If you want to make your breakfast extra special, top it with full fat coconut milk or coconut whipped cream.

teff porridge

Teff Poridge with Dates & Walnuts
  1. 1/2 cup dry teff grains
  2. 1/2 tbsp vegan butter
  3. 1 1/2 cup water
  4. 1/2 cup dates, cut into pieces
  5. 2 tbsp agave
  6. Walnuts, chopped
  7. Salt, pinch
  8. Non-dairy milk (optional)
  1. Heat a sauce pan over medium heat.
  2. Add teff grains, stir, and allow to toast for about 5 minutes or until grains begin to pop.
  3. Add water and butter. Stir well. Bring to a boil, cover, and cook for 10 minutes.
  4. Stir in dates, agave, and salt. Cover and continue to cook for an additional 5-10 minutes or until teff is tender and desired consistency.
  5. Remove heat and let cook for a few minutes. Spoon into bowls and and top with walnuts, additional agave, and non-dairy milk.
  1. Makes 2 servings.
Adapted from Bob's Red Mill
Adapted from Bob's Red Mill
Artisanal Vegan

Eating Vegan {Seattle}: Queen Sheba Ethiopian Restaurant

I’ve done a fair bit of traveling across the US in the past few years and have visited many cities that lack vegan and vegetarian options. I feel fortunate to have Seattle in my backyard because it has a lot of great restaurants that are explicitly vegan or offer menu options; this has only increased over the past few years.

Queen Sheba

Queen Sheba, located in the Capitol Hill neighborhood of Seattle, is my absolute favorite! I eat there so frequently with my best friend that they don’t even bother to bring a menu to the table any more. Sometimes they ask if we want the usual, other times they just bring it out, which is fine because we don’t plan on ordering anything different.

Ethiopian food

What we order (pictured above) is the vegetarian combo special which includes misser wat, bamia, gomen, and kike garnished with cabbage and potatoes and an additional serving of the misser wat. It’s served on top injera, an Ethiopian flat bread made from teff. Not pictures is the additional injera that is torn apart and used to scoop up the food.

If you’re in Seattle or plan on visiting, I recommend visiting this hidden gem. It’s located right off Broadway on John street. And on you’re way out the door, you can drop some change into the mystery soda machine located right next door.

mystery soda machine



Healthy(ish) Oatmeal Raisin Cookies


This is a recipe that’s been adapted from one found on the Quaker Oats canister. They’ve been veganized and made healthier by reducing the amount of sugar and including flax, chia, and hemp seeds. I call them healthy(ish) because, while they do include several good ingredients, there’s still a fair amount of sugar. 

These cookies are highly addictive. I don’t typically eat a lot of sugary foods, so the addict in me tends to come out when I do. Case in point, I made a batch a few weeks back and ate 3 dozen throughout the course of a day. I think these would freeze pretty nicely, but I wouldn’t know since they rarely last beyond a day or two.


Prepare your flax eggs by combining 2 tablespoons of ground flax with 5 tablespoons of water. Stir well and let sit for about 5 minutes. The mixture will start to thicken and have an egg-like stickiness. Alternatively, Energ-G Egg Replacer also works well if you happen to have it on hand.

In a large bowl, combine 6 tablespoons (1 stick) of softened Earth Balance butter with (or coconut oil) 1 cup brown sugar. Beat to a creamy consistency with a hand mixer. Incorporate flax eggs and vanilla into the mixture. Add in flour, baking soda, cinnamon, and salt. Mix well. Stir in oats, raisins, chia, and hemp seeds.  The dough will be very stiff!


Drop dough by heaping tablespoon onto parchment lined baking sheets. Since the dough won’t rise much, I like to flatten the dough with a fork before placing them in the oven. Bake for 8-10 minutes or until golden brown. Let cool completely before devouring.



Healthy(ish) Oatmeal Raisin Cookies
  1. 1/2 cup (1 stick) vegan butter or coconut oil, softened
  2. 1 cup brown sugar
  3. 2 flax eggs or ener-G egg replacer
  4. 1 tsp. vanilla
  5. 1 1/2 cup all-purpose flour
  6. 1 tsp. baking soda
  7. 1 tsp. cinnamon
  8. 1/2 tsp salt
  9. 3 cups old fashioned oats
  10. 1 cup raisins
  11. 1 tbsp. chia seeds
  12. 1 tbsp. hemp seeds
  1. 1. Preheat oven to 350º. If using flax eggs, mix together and allow to sit for 5 minutes.
  2. 2. In a large bowl, use a hand mixer to combine butter and sugar until creamy.
  3. 3. Incorporate eggs and vanilla.
  4. 4. Add flour, baking soda, cinnamon, and salt. Mix well.
  5. 5. Add oats, raisins, chia, and hemp seeds. Dough will be very stiff.
  6. 6. Drop dough by the heaping tablespoon onto parchment lined baking sheets.
  7. 7. Bake for 8-10 minutes or until lightly golden brown. Cool completely, Makes roughly 4 dozen cookies.
Artisanal Vegan

Chocolate Bark

chocolate bark

Chocolate bark is one of those recipes that seems complicated and time consuming until you actually make it. Aside from maybe putting together a peanut butter and jelly sandwich or boiling water, I don’t think there’s anything less complicated than this recipe. Chocolate bark has quickly become my midnight go-to snack when I’m craving something sweet.

Any kind of chocolate can be used, but go for dark chocolate with a cocoa content of 65% or higher if you want to maximize the health benefits. The higher the cocoa content, the more antioxidants your bark will contain. I generally go for a semi-sweet chocolate that comes in larger chunks. I buy mine from the bulk section of my local co-op, but make sure to check out the ingredients to ensure they’re actually vegan.

chocolate bark

There are a couple options for melting your chocolate: microwave or double boiler. The latter takes more time and involves more variables that can wreak havoc on your chocolate, namely water. Even the smallest amount of water in the chocolate can cause it to seize up. It’s not necessary to buy a double boiler if you opt to go that route. A large glass bowl over a pot of water should work fine.

With that said, microwaving is my preferred method. With your chocolate in an appropriate dish, set your microwave to 50% power and run for 30 seconds at a time and occasionally stir to make sure it melts evenly. Depending on how much chocolate I’m using,  I typically do this for 2 -3 minutes until it’s fully melted and pourable.

chocolate bark

Prepare the toppings while the chocolate is melting. This is where you really can get creative – you’re really only limited by your imagination. Here are some of my favorite combinations and ingredients:

chocolate bark

Continue microwaving and stirring the chocolate until it reaches a pourable consistency. Use a spatula to pour chocolate into a baking dish or cookie sheet lined with parchment paper. Spread chocolate out to desired thickness. Sprinkle on toppings (or fold them into the chocolate before pouring onto parchment paper) and place into the refrigerator until cool. After it’s cooled completely, use a knife to break into pieces of various sizes. Eat immediately and store leftovers in the refrigerator.


chocolate bark

chocolate bark

Chocolate Bark
  1. 12 oz. chocolate
  2. Toppings such as almonds, pistachos, dried fruit, salt
  1. 1. Melt chocolate in microwave set to 50% power. Check and stir in 30 second intervals until chocolate reaches a pourable consistency.
  2. 2. Prepare toppings while chocolate melts in microwave. Toppings might include nuts, dried fruit, candy, and/or salt in any combination that you desire.
  3. 3. Pour chocolate onto a parchment paper lined baking dish or cookie sheet. Spread chocolate out with a spatula or knife to desired thickness.
  4. 4. Sprinkle on toppings (or fold into chocolate before pouring onto parchment paper).
  5. 5. Refrigerate until completely cooled then break into pieces. Store leftovers in refrigerator.
Artisanal Vegan

DIY {homemade tempeh}


I’m a big fan of anything fermented (check out my post on how to make kimchi!), so I was super excited to try making my own tempeh. I lucked out and found a package of starter from Cultures for Health at my local co-op. I’ve had a lot of success  in the past with their kombucha and vegan yogurt starters. 

There are are few caveats that I should get out of the way before preceding. Making your own tempeh isn’t going to save you money. Tempeh is pretty inexpensive and is readily available in many grocery store. Making tempeh is also going to take some time and effort. The fermentation process alone takes 2 days and that’s not including the preparation time. What you will get is a fresh, delicious homemade product that will taste better than anything you buy in the store. In my opinion, that alone is worth the effort.

So let’s get to it!


All of the equipment and ingredients are listed in the recipe below. The list doesn’t need to be exact; these are just the items that I ended up using. Do your best and make do with what you have on hand in your own kitchen. 

Start by soaking 2 pounds (about 2-1/2 cups) of soy beans in a large bowl over night or for at least 12 hours. The beans will expand so make sure to cover them with enough water that they remain submerged.


The next step is probably the most labor intensive. The beans need to be split and de-hulled. Use your hands, a potato masher, rolling pin, or what have you to smash the beans and remove the skins. If you just happen to have a grain mill laying around the house, give that a try as it might save you a lot of time. I used a combination of hands and rolling pin. I had some success with soaking the beans in water, squeezing, letting the hulls float to the top, and then draining them off. Don’t worry about getting every last hull removed.



Move your beans to a large pot with fresh water and bring to a boil. Lower heat and simmer for about 45 minutes or until the beans become tender. Remove any hulls that float to the top. Prepare 2-quart sized zip lock bags by puncturing holes throughout with a needle or skewer. I placed my holes in 1-inch intervals. This allows the beans to breath during the fermentation process.

Drain the beans and spread them out on 2 towel lined baking sheets. Pat them dry and allow to cool completely. Transfer into a clean bowl and mix in vinegar. The vinegar will lower the pH of the beans and inhibit the grown of unwanted bacteria. Sprinkle the tempeh starter onto the beans and make sure to thoroughly incorporate.

Evenly distribute the beans between the 2 bags and seal closed. They should be about 1-1 1/2 inch thick when laid flat. Now decided on the method of incubation. I’m using a TSM harvest food dehydrator because it has a temperature control. Other incubator possibilities might include the oven or a yogurt maker. Whatever your method, the tempeh needs to be kept between 85° and 90°F for the next 48 hours. 


 Check the temperature after 12 hours. The fermentation process will cause the beans to generate their own heat, so it might be necessary to turn off the external heat source. Since my dehydrator regulates the temperature, I’ve leave it on without any problems. The white mycelium should start growing between 12 and 24 hours.  After 24 hours my beans were completely encased in the mycelium, binding the beans into a solid cake. A light nutty aroma will also become more apparent.


At this point, remove the tempeh from the dehydrator and refrigerate until ready to use. I’ve found that sometimes my store bought tempeh will have a slightly bitter taste; I didn’t notice this at all with the homemade tempeh. It was slightly softer than store bought but I figured this was do to it being freshly made. In the next couple of posts I’ll follow up with some of my favorite tempeh recipes. Enjoy!


Homemade Tempeh
  1. 1 pound ( about 2 1/2 cups) soy beans
  2. 2 tablespoons vinegar
  3. 1 packet tempeh starter
  1. 2 large bowls
  2. Colander
  3. Large pot
  4. 2 baking sheets
  5. Measuring spoons
  6. Spatula or mixing spoons
  7. 2 quart-sized ziplock bags
  8. Skewer or large needle
  9. Towel (optional)
  10. Thermometer (optional - depending on incubation method)
  11. Dehydrator
  1. 1. Place beans in a large bowl and cover with enough water that they stay submerged as they begin to rehydrate. Let beans soak over night.
  2. 2. Remove the hulls and split the beans by squeezing or smashing with a potato smasher or rolling pin. I used a combination of both and found that wrapping the beans in a towel and running the rolling pin over them worked well. This is by far the most labor-intensive step. Split and de-hull as many beans as you can but don't worry about getting every last beans.
  3. 3. Move beans into a large pot with fresh water. Bring to a boil then reduce heat and simmer for 45 minutes or until beans become tender. Periodically skim the top for any remaining hulls.
  4. 4. While the beans simmer, prepare the ziplock bags by using a needle or skewer to puncture holes in 1-inch intervals throughout the bags.
  5. 5. Remove cooked beans from the pot and drain. Spread them out onto a towel or 2 cookie sheets and let cool completely.
  6. 6. Transfer the beans into a clean bowl, add vinegar, and mix. The vinegar will lower the pH of the beans and help inhibit the growth of unwanted bacteria. Sprinkle on the tempeh starter and mix thoroughly.
  7. 7. Evenly distribute the beans between the 2 bags and flatten to a thickness of 1 to 1-1/2 inch before sealing.
  8. 8. Place bags in dehydrator and maintain temperature at 85°F to 90°F for the next 48 hours. Check the temperature of the bags after 12 hours. The fermentation process will cause the beans to generate their own heat and require turning off the dehydrator.
  9. 9. The white mycellium will start to cover the beans after 24 hours and will completely incase and bind the beans together into a solid cake by 48 hours. The tempeh should have a pleasant nutty aroma.
  10. 10. Remove from dehydrator and refrigerate.
  1. *unused tempeh can be frozen by steaming for 20 minutes and storing in an airtight container in the freezer.
Artisanal Vegan

Eating Vegan {New Orleans}

 A friend and I recently did a road trip through parts of Georgia, Alabama, Mississippi and Louisiana. We spend a few days in Atlanta before renting a car and driving down highways 20 and 59 through Birmingham and Meridian to New Orleans.

I thought I’d share some pictures of the things we saw. New Orleans was by far the best of all the places we visited. We managed to squeeze in some sightseeing including tours of the city and the swamp. Eating vegan throughout the south was difficult at times but I came prepared for this reality. Before flying out, I packed my bags with an array of snacks that ended up sustaining me for most of the trip.

Out of all the cities we visited, I think New Orleans was the most vegan friendly.
I found an amazing vegan restaurant called Seed located near the Central Business District that did plant-based versions of some classic New Orleans foods. It was within walking distance of our hotel and we managed to eat there several times.

Another restaurant that I enjoyed was Dreamy Weenies. They offered a pretty extensive menu of vegan hotdogs and toppings. I was pleased to see that many of the restaurants we visited had some  type of vegan/vegetarian offering on the menu, and while it was often only a single item, it was at least something. Has anyone else been to New Orleans or the south recently? Any other vegan restaurants worth mentioning?

Bombay Bowl

Bombay Bowl

Those of you on the west coast might be familiar with Veggie Grill. It’s a fast food-esque style vegan restaurant with a mile long menu. One of those items is the Bombay Bowl. I had it a while back and enjoyed it so much that I had to learn how to make it at home. It’s actually pretty simple as it’s a lot of layered whole ingredients topped with a savory curry sauce. There’s several steps involved, but the whole process can be sped up by making some of the parts in advance such as the quinoa and roasted vegetables. In all honesty, I enjoyed eating the bombay bowl the day after making it when the ingredients had a chance to cool and flavors mingle. 

Bombay Bowl

Bombay Bowl

Start by preparing your vegetables. Use whatever vegetable you desire or have on hand. This might be a good time to use some produce that’s been lingering in your refrigerator a little too long. Roughly cut onion, brussel sprouts, cauliflower, carrots, parsnip, and potatoes into bite-sized pieces. Add to a large bowl and thoroughly combine with olive oil, curry power, turmeric, ground ginger, and liquid aminos.

Evenly distribute vegetables in a single layer onto a baking sheet lined with parchment paper. I cut up a lot of  extra vegetables and ended up  using 2 baking sheets. Heat oven to 450º and roast vegetables for 30 minutes, stirring occasionally. They will be ready when they are easily pierced with a fork.


Use the time it takes the vegetables to roast to cook the quinoa and prepare the curry sauce. Cook the quinoa according to the package directions (use a 2:1 ration – 2 cups of water or every 1 cup quinoa). Just remember that 2/3 cup of dry quinoa will yield  about 2 cups cooked.

In a separate sauce pan, bring half a can of full fat coconut milk to a simmer at medium heat. The milk will begin to thicken and become fragrant after a few minutes. While you wait for this to happen, pour remaining half of milk into a small bowl and combine with curry powder, brown sugar, and liquid aminos. Add milk mixture into pan and continue cooking and stirring until desired consistency is reached. 

Now begin constructing your bowl by layering your ingredients in this order: handful of spinach, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbsp. curry sauce, and almonds. Enjoy!

Bombay Bowl

Bombay Bowl
  1. 1 yellow onion
  2. 15-20 brussel sprouts, halved
  3. 1 head cauliflower
  4. 4 carrots
  5. 1 parsnip
  6. 4-8 new potatoes, halved
  7. 2 tbsp. olive oil
  8. 2 tsp. curry powder
  9. 1 tsp. turmeric
  10. 1 tsp. ground ginger
  11. 1-1/2 tsp. liquid aminos
  12. 2 cups cooked quinoa
  13. Baby spinach leaves
  14. 1 can (15 oz.) cannellini beans
  15. Almonds
Curry Sauce
  1. 1 can (12 oz.) full fat coconut milk
  2. 1 tbsp. curry powder
  3. 1 tbsp. brown sugar
  4. 2 tsp. liquid aminos
  1. 1. Begin by preheating oven to 450º.
  2. 2. Roughly cut vegetables into 1 inch, bite-sized pieces. Place into a large bowl and combine with olive oil, curry powder, turmeric, growing ginger, and liquid aminos.
  3. 3. Spread vegetables onto 1-2 cookie sheets lined with parchment paper and roast for 30 minutes, stirring occasionally. Vegetables will be ready when easily pierced with a fork.
  4. 4. Prepare quinoa according to package while vegetables are in the oven.
  5. 5. In a sauce pan set to medium heat, bring half a can of coconut milk to a simmer. Allow the milk to cook until it becomes thick and fragrant, about 3 minutes.
  6. 6. While the coconut milk cooks, combine the other half with the curry powder, brown sugar, and liquid amino in a small bowl.
  7. 7. Add milk mixture into sauce pan and cook an additional 3-5 minutes stirring constantly until bubbly and thick.
  8. 8. Construct eat bowl by layering in this order: handful of spinach leaves, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbps. curry sauce, almonds.
Adapted from My Recipe Magic
Adapted from My Recipe Magic
Artisanal Vegan

Creamy Coconut Water Smoothie

 vegetarian for a new generationWe’ve already had a pretty warm spring here in the Pacific Northwest, but the weather in the past few days has started to push 70º. Here’s a drink that’s perfect for the coming warm summer days. The recipe comes from Vegetarian for a New Generation by Liana Krissoff and it’s definitely worth checking out. One of my favorite features of the book is that the recipes are organized by season.

This smoothie is super easy to make and can be thrown together in a couple of minutes. Combine ice cubes, coconut water, avocado, lime juice, maple syrup, and mint in a blender and blend until smooth. The mint or basil is optional but highly recommended. I took a cutting from the mint in my yard, which is already growing out of control. Pour into a glass and enjoy!


creamy coconut water smoothie

Creamy Coconut Water Smoothie
  1. 1 cup ice cubes
  2. 1 cup pure coconut water
  3. 1/2 avocado, pitted
  4. 1 tbsp. fresh lime juice
  5. 1 tbsp. maple syrup
  6. 1 small spring of mint or basil (optional)
  1. Put all ingredients in a blender and blend until very smooth. Pour into glass and serve.
Artisanal Vegan

Sticky Orange Chicky Stir-Fry

Isa Does ItI’ve made some small changes to the website! Check out the sidebar to subscribe to this blog with your e-mail. Feel free to share any posts with the share button at the bottom of any page. Also, the newly added products tab at the top displays some of my favorite pantry items as well as those mentioned in previous posts.

Perhaps my favorite recipe from Isa Does It by Isa Chandra Moskowitz is the sticky orange chicky stir-fry. It’s a nice combination of my favorite flavor profiles: sweet, salty, and spicy. It also makes use of the steamed chicky seitan patties that I mentioned last week (click the link above if you need a refresher on how to make the patties). I decided to post about the patties separately because they’re super versatile and don’t need to be limited to this recipe alone, plus I thought they’d be a nice built up to this stir-fry.


These are quick to make but I like to save time by making them a day or so beforehand. They also freeze well and will keep for several months in the freezer. Cut the prepared patties into 1/4 inch strips. In a large frying pan, heat 1 tablespoon of oil to medium heat. Add in the strips and cook for 5 minutes until they begin to brown. Remove from pan and set aside.  Begin preparing the sauce while the seitan is cooking. Mix together the orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Make sure the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.


Cut, chop, and mince the remaining ingredients ahead of time. I find that this saves me a great deal of time and stress. In the same frying pan used for the seitan strips, heat the last tablespoon of oil to medium heat. Add in shallots and cook until they begin to brown. Stir in bell peppers and allow them enough time to soften, about 3 minutes. Add ginger, garlic and red pepper flakes and continue cooking until they’re fragrant; this shouldn’t take longer than a minute. Mix in the green beans and cook an additional 3 minutes.

orange sticky chicky stir-fry

sticky orange chicky stir-fry

 Pour in sauce and incorporate with vegetables. Continue until sauce begins to bubble and thicken then add strips back to the pan and stir. Once the sauce reaches desired consistency remove from heat. Serve hot with rice and topped with sesame seeds. 

orange sticky chicky seitan


Sticky Orange Chicky Stir-Fry
  1. 2 tbsp. toasted sesame seed oil, divided
  2. 2 steamed chicky seitan patties, sliced into 1/4-inch segments
  3. 1 cup orange juice
  4. 1/4 cup agave nectar
  5. 3 tbsp. soy sauce or tamari
  6. 2 tbsp. mirin
  7. 4 tsp. (1tbsp. + 1 tsp.) cornstarch
  8. 2 tsp. grated orange zest
  9. 1 cup shallots, thinly sliced
  10. 1 red bell pepper, seeded and thinly sliced
  11. 2 tsp. ginger, minced
  12. 3 garlic cloves, minced
  13. 1/2 tsp. red pepper flakes
  14. 6 oz. frozen or fresh green beans, cut into 1 inch pieces
  15. sesame seeds (optional)
  1. 1. In a large frying pan, heat 1 tbsp. oil over medium heat. Add the seitan strips and cook for 5 minutes until lightly browned. Remove from pan and set aside.
  2. 2. While the strips are cooking, mix together orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Stir until ingredients are well incorporate and cornstarch is completely dissolved. Set aside.
  3. 3. In the same pan used to cook the seitan strips, heat remaining oil over medium heat. Add shallots and cook until browned. Stir in bell peppers and cook 3 minutes or until they begin to soften. Add ginger, garlic, and red pepper flakes and cook until the ginger and garlic are fragrant. Add in green beans and cook an additional 2 minutes.
  4. 4. Pour sauce into frying pan and incorporate into vegetables. Continue cooking until the sauce begins to bubble and thicken. Add the seitan strips back to the frying pan and combine all ingredients with the sauce. Remove from heat. Serve hot with rice.
Artisanal Vegan