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general tso's vegan "chicken"

(2 ratings)
garyloewenthal avatar
Recipe by
Gary Loewenthal
@garyloewenthal
Falls Church, VA

Source: Modified from http://eatair.blogspot.com/2006/05/general-tsos-seitan.html This tastes similar to the vegan General Tso's Chicken in the deli section of many Whole Foods Markets. So far, all the meat-eaters to whom I've served it have liked it, usually asking for seconds. The seitan gives the dish a meaty texture, the breading adds crispiness, the sauce is a pleasing blend of sweet and tart, and the broccoli provides crunch (and vitamins).

(2 ratings)
yield 2 large servings or 4 small servings
prep time 25 Min
cook time 20 Min

Ingredients For general tso's vegan "chicken"

  • 12 oz
    seitan (use drained weight if packed in water)
  • 1/2 lb
    broccoli, chopped (fresh is best; frozen is ok)
  • 1/2
    small-to-medium onion, chopped, not too finely
  • 1 tsp
    minced fresh ginger
  • 3 Tbsp
    peanut oil (a bit less if using a non-stick pan)
  • BATTER FOR THE SEITAN:
  • 1/4 c
    all-purpose flour, rice flour, or spelt flour
  • 2 Tbsp
    cornstarch
  • 1 tsp
    egg replacer (such as energ-g)
  • 1/4 tsp
    baking powder
  • 1/4 c
    plain unsweetened soy milk
  • 1 Tbsp
    soy sauce
  • FOR THE SAUCE:
  • 1/4 c
    soy sauce
  • 2 Tbsp
    rice vinegar
  • 3 Tbsp
    vegetable broth
  • 3 Tbsp
    sugar or 2 1/4 tbs. agave nectar
  • 2 tsp
    cornstarch

How To Make general tso's vegan "chicken"

  • 1
    In a small bowl, whisk together all the sauce ingredients and set aside.
  • 2
    In a medium-sized bowl, whisk all the dry ingredients for the batter together, then whisk in the soy milk and soy sauce.
  • 3
    Tear the seitan into bite-sized pieces, then mix in with the batter.
  • 4
    Heat 2 Tbs. peanut oil in a wok over medium-high heat then add the battered seitan. Fry the seitan, stirring constantly and separating the individual pieces, until it's nice and brown and crispy. This may take 8-10 minutes. Then remove the seitan from the wok and set aside.
  • 5
    Add the remaining 1 Tbs. of oil to the wok, then add the broccoli and onion. Stir-fry for a few minutes. Don’t let the broccoli get too soft; it should still retain its color. Add the ginger and cook for another 30 seconds. Add the sauce and cook for another 3 minutes or so until it thickens. When the sauce is almost thick enough, turn the heat to low and stir in the seitan for about a minute.
  • 6
    Serve over rice, or over soba or udon noodles.
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