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Fusion Food in the Vegan Kitchen
The lemongrass used for the “bones” gives a nice, citrusy aroma to the seitan, besides looking like the real thing. It’s a long list of ingredients, but it comes together pretty easily.

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© 2024 Joni Marie Newman / Quarto · Reproduced with permission.
  • Step 1

    In a large bowl, combine the flour, whole wheat pastry flour, nutritional yeast, red pepper flakes, salt, onion, scallion, and garlic. in a separate bowl whisk together 1 cup (235 ml) of the Hot, Sweet, and Sour Sauce, water, soy sauce, olive oil, ketchup, sesame oil, hot mustard, Sriracha, and liquid smoke.

  • Step 2

    Add the wet mixture to the dry and combine. Knead until an elastic dough is formed. Some of the onions will fall out—set aside. let the dough rest for
    20 minutes.

  • Step 3

    Divide the dough into 4 equal pieces. Flatten the pieces into a rectangular shape and place on a baking sheet lined with parchment paper or a baking mat. The dough is still very elastic, making this fairly difficult, but that’s normal. A llow to rest for an additional 20 minutes.

  • Step 4

    Preheat the oven to 350ºF (180ºc, or gas mark 4).

  • Step 5

    Once again, form the dough into rectangles. Push 5 stalks of the lemongrass through each piece of dough, about 1 inch (2.5 cm) apart. repeat until all 4 pieces each have 5 “bones.” Brush each “rack” of ribs generously with the remaining 1 cup (235 ml) Hot, Sweet, and Sour Sauce on both sides. Sprinkle the reserved onions on top of the ribs. Cover the pan loosely with foil, to create a steam tent. bake for 1 hour.

  • Step 6

    After 1 hour, remove from the oven, flip, brush on another thick layer of sauce, and return to the oven for 30 more minutes, uncovered. Remove from the oven and brush on a final layer of sauce before serving. Discard the lemongrass bones.

    Yield: 4 racks of ribs

  • Step 7


    This sauce works well as a dipping sauce, tossed with your favorite protein to coat.

    In a pot, stir together all the ingredients except the cornstarch slurry, and bring to a boil. Reduce the heat to a simmer and simmer for 10 minutes.

    Stir in the slurry and remove from the heat. Stir to thicken.

    Keep warm until ready to use, or pour into an airtight container and store in the refrigerator for up to 2 weeks.

    Yield: 3 cups (705 ml)

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