This isn’t as complicated as it appears at first glance. Get your gluten in the oven and then make your sauce and, if you want, your vegetables. By the time the seitan is done, the vegetables should be ready too.
Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil or line it with parchment paper. Mix the first 3 ingredients together in a large bowl. Mix the water with the peanut butter, sesame oil, soy sauce, garlic, and ginger and add it to the dry ingredients. Stir to mix well and then knead lightly for a couple of minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
Put it in the oven and bake for 20 minutes. While it’s baking, prepare the sauce, below. After 20 minutes, pour half of the sauce over the top of the seitan, spreading it to cover completely, and return the seitan to the oven. Cook for 10-15 minutes. Remove from oven and cut apart to serve.
Sweet and Sour Orange Sauce
Put a couple of tablespoons of water into a non-stick saucepan and heat over medium-high heat. Add the garlic and ginger and cook for about 2 minutes. Add all remaining ingredients except the cornstarch and broth and heat until boiling.
Mix the cornstarch with the vegetable broth until smooth and stir it into the sauce. Cook, stirring, until mixture thickens. Keep warm on lowest heat until needed.
Use half of the sauce to bake the seitan and the remaining sauce for dipping. Or you can do as I did and use it to season some “steam-fried” veggies (see Notes, below).
You can use the remaining sauce for dipping, or you can do as I did and use it to season some “steam-fried” veggies.Use your choice of veggies or try my “what-I-needed-to-use-up” combo:1 large onion, cut into wedges 1 teaspoon minced garlic 1 teaspoon ginger paste 1 head cauliflower, cut into small florets 1 red bell pepper, cut into strips 1/2 recipe of Sweet and Sour Orange Sauce vegetable brothHeat a large, covered wok or deep skillet over medium-high heat. Add the onion, and sauté until translucent and beginning to brown. Add the garlic and ginger paste and sauté for one more minute. Add the cauliflower and about 1/4 cup of water. Cover immediately and steam for 4 minutes. Add the bell pepper and a little more water if necessary; cover and cook for about 2 more minutes, until cauliflower is tender but still crisp. Add the sauce to the vegetables and use a little vegetable broth to deglaze the pan and get all of the sauce out. Stir and cook until warm throughout, about 5 minutes. Serve over noodles or grain with seitan strips.