Ingredients Ingredients for 3 Panda Express Copycat – Beijing Seitan Servings Sauce 2 tablespoons coconut aminos (or low sodium tamari or soy) 3 tablespoons hoisin 3 tablespoons coconut sugar 1 tablespoon red chili garlic sauce (or Sriracha) 1 tablespoon rice vinegar or apple cider vinegar 2 tablespoons (natural) ketchup 3oz water (add more if you desire a thinner sauce) Seitan Marinade Juice from 1 can of chickpeas (aquafaba), about 2oz 1 tablespoon coconut aminos Cracked black pepper 8oz seitan, chopped into 1-inch pieces 1 medium white onion, chopped 1 red bell pepper, chopped into 1-inch squares 4 tablespoons (1/4 cup) arrowroot (or corn starch) 3 tablespoons avocado oil Garnish
Steps Mix together the ingredients for the sauce, season to taste with more aminos, then set aside. In a mixing bowl, add the ingredients for the marinade, lightly mix, then add the chopped seitan. Let it marinate for 30 minutes at room temperature, OR overnight in the fridge in an airtight container. Once the seitan has marinated, add the arrowroot to a sealable bag (or a bowl). Add each seitan piece to the arrowroot BUT MAKE SURE you shake off any excess liquid before adding to the bag. Shake the pieces in the bag to coat. Place a nonstick skillet on medium high heat, and once hot, add the oil. Then add each piece of seitan (without excess arrowroot flour so shake off each piece before adding). Sear and toss the seitan in the skillet for 4 – 6 minutes until golden brown on the outside. Set aside the seitan in a bowl then increase the heat to high. Add the bell peppers and onions and sear for about 2 minutes until the edges have browned. Then reduce the heat to medium and add the seitan back to the skillet. Toss everything together for 1 minute until mixed.