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Sweet and Sour Seitan

Serves 4 with basmati rice

Sweet and Sour Sauce:

2 Tbsp cornflour dissolved to a paste in 2 Tbsp cold water in bowl, add:

1 cup vegetable stock (let cool after using boiling water to dissolve stock before adding to flour)

1 Tbsp miso paste

5 Tbsp soy sauce

1 Tbsp mirin

2 Tbsp apple cider vinegar

1 tin pineapple pieces in juice (drained)

Mix all well in bowl and set aside

Other Ingredients:

2-3 Tbsp sesame oil

2 -3 green chilies

2cm piece fresh ginger, minced

2 cloves garlic, mined

1.5-2 cups chopped cooked seitan loaf (Seitan O'Greatness Recipe) OR tofu fried in a little sesame oil if you don't have any seitan.

1 red onion

brocoli

cauliflower

carrot

zucchini

green beans

mushrooms

2 large tomatoes, roughly chopped

1/3 cup fresh coriander

2 Tbsp sesame seeds

In Wok:

Heat oil

Cook onion, garlic and ginger for 1-2 minutes

Add veggies (not chilies, mushrooms, tomatoes or coriander), cook 3-4 minutes

Add seitan and chilies, cook 2-3 minutes

Add mushrooms, and tomatoes, cook 2-3 minutes

Add sauce, turn up heat and cook 2-3 minutes until thickens

Add coriander and sesame seeds, mix well.

Serve over basmati rice (with extra coriander and chilies if you so desire)

Lemongrass & Sweet Chilli Stir Fry

Serves 4

Cooking time ~ 40 minutes

You will need: Small sauce pan for broth; Medium sauce pan for rice; Wok

Ingredients:

For broth:

1 vegetable stock cube

1.5 cups water

1/8 cup vegetarian "oyster" sause (mushroom sauce - buy at Asian Grocers)

1/4 sweet chilli sauce

1 TBSP sesame oil

Juice of 1 lime

Lemongrass stalk - peeled (5cm piece of large stalk or several smaller ones cut into 5cm lengths)

1 TBSP minced ginger

350g packet plain tofu

For Wok:

1 TBSP sesame oil

1 TBSP minced garlic

3-4 shallots, diced

3-4 cups of vegetable pieces

Optional - fresh coriander

Rice:

2 cups basmati rice (uncooked) + 4 cups water (for cooking via absorption method) or alternatively rice for 4 serves cooked in other style of your choice.

Instructions:

- Dice tofu into 1cm cubes.

- In small saucepan combine stock cube and water and bring to boil to dissolve cube, then add other broth ingredients and mix well, add tofu cubes and simmer for 30 minutes.

- Put rice on to cook.

- Heat Wok and add sesame oil, add garlic and shallots, cook for 1-2 minutes, then scoop tofu pieces out of broth (reserve broth) and brown in pan.

- Add other vegetables and stir fry, when vegetables are still firm but cooked, add broth and stir fry for a further 2-3 minutes.

- Add fresh coriander if using and stir through

- Serve over rice.