Mandarin Seitan (Adam 5/5 Alex 4.5/5)
A long time favourite Chinese dish, this vegan version did not let us down. Making the seitan was a lot faster than expected with great results. It has a high return on time invested! This recipe produces some powerfully nom-able mandarin seitan that must be watered down with lots of rice to ensure your taste buds can survive long enough to taste the hot and sour soup to follow. Also, we forgot to add the wheat gluten and nutritional yeast in the grocery bill because we already had it; they are fairly cheap ingredients, so please forgive our error!
Hot and Sour Soup (Adam 4.5/5 Alex 5/5)
Man, this recipe was a sitter! (excuse the poorly adapted British football expression) The two of us were running around, chopping the veggies and throwing the stuff in the pot! I would highly recommend the coconut milk, it was an amazing addition. Also, if your spicy level is not high, reduce cayenne from the posted amount. The soft tofu is supposed to be 'fake scrambled egg,' but the soup had lots of tofu, so don't worry if you just want to use one of the two tofus. The pot was full to the brim, super powerfully tasty and actually kind of reminiscent of restaurant hot and sour soup. I have been looking for such a recipe for a long time and this is it!
In conclusion, Chinese = best.
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