Vegan Pork Fried Rice
When I was a little boy my favorite animal was the pig. I watched the animated Charlotte's Web
(three cheers for Paul Lynde
as Templeton!) any chance I got and once I found out that pork chops were actually Wilbur, how could I possibly eat them? I've been told by some carnivores that the seitan in this fried rice does a good job of recreating this dish. Thankfully, I don't know that I have ever had real "Wilbur Fried Rice" but I will say that this vegan version is pretty damn tasty.
Serves 4
Seitan Ingredients:
2 Tbsp tomato paste
3/4 cups vegetable broth
1 cup vital wheat gluten
1/2 cup Bragg's Liquid Aminos (or soy sauce)
8 cups water
(note this makes enough for 2 batches of fried rice)
Fried Rice Ingredients:
1 tsp peanut or olive oil
3 Tbsp sesame oil4 cups cooked rice
1 medium onion, diced
2 cloves garlic, minced
2 cups mixed cut veggies (dealer's choice)
3 Tbsp soy sauce (divided)
Directions:
Before you start, here's a tip: Your fried rice will turn out better if the rice you use is made in advance and cold. If you use freshly cooked rice, it may be starchy and you won't get that nice grain separation.
First you will need to prepare the seitan which will act as the vegan pork in the fried rice.
In a Dutch oven or soup pot combine the water and Bragg's Liquid Aminos (or soy sauce). Do not start heating.
In a small bowl, mix the vegetable broth and tomato paste.
Place the vital wheat gluten in a large bowl and add in the wet ingredients. Stir the dough with a spoon until the liquid is absorbed. Once the liquid is incorporated, knead the seitan in the bowl for about a minute.
Divide the seitan in two balls and set in the prepared broth. Turn the heat on and slowly bring the broth to a boil. Once it's boiling, reduce the heat and cover. Simmer for 40 minutes.
Once the seitan is done, remove it with a slotted spoon and let it cool a bit so you can handle it.
Dice one of the seitan balls into 1/4 inch pieces. (Save the other one in a sealed bag or container with some of the broth for use on a follow-up batch or another project. It will be good for about 7-10 days.)
Heat the wok on high heat. Add 1 tsp of peanut or olive oil and then toss in the diced seitan and 1 Tbsp of soy sauce. Sear the seitan a bit to get a bit of a char.
Add the rice, onion, garlic, vegetables, sesame oil and remaining soy sauce to the wok and stir for a few minutes until your veggies are tender crisp.
Pepper to taste and add a bit more soy sauce if you want to (I won't tell your cardiologist).
Nutritional information Per serving: 523 cal., 19.25 g fat, 39.5 g protein
