I have been oggling Adam Sobel's Maple Mustard Glazed Seitan Strips for a few good months now. The awesome recipe can be found in his cookbook Street Vegan. Every time I have gone to make these vital wheat gluten seitan breakfast strips, I have noted ingredients missing from my kitchen, first it was mustard, then tofu and then celery!
Well this weekend, I was determined to make them and ensured I had every thing I needed to create them in my kitchen. I do like to dabble with recipes, but sometimes I have to respect the recipe author and follow the recipe word for word and I pretty much did here. By the way this is the second recipe from the book, I made Adam's French Lentil Soup a little while back.
From the photograph, the Seitan strips appear too dark, but these are a little naughty as these have been shallow fried before being coated in sweet grainy mustard glaze. There is also a hint bitterness from the molasses. I liked how the mustard seeds popped in my mouth, but I didn't like them sticking between my teeth. There is also plenty of bite, chew and texture - its like eating meat but without eating meat, if that makes sense - it will to vegetarians and vegans.
D who is vegetarian by association (though he does eat fish and seafood on those rare occasions we go out to eat) really really loved this and said he would be happy if I made it again, but I am planning on making other recipes from Street Vegan, after all I didn't pick the cookbook up just to flick through (though I have been guilty of that in the past). This year I am making an effort to cook from them.
We have had the seitan strips over the weekend first with a light green salad, then the following two days in a Oriental style Noodle Bowl that also had edamame beans and Chinese cabbage. It worked pretty well. The recipe suggests the glaze can be changed for a spicier one, I may do this next time - bring on the Sriracha bottle!