Today has been a grotty and miserable day weather wise and somehow I’ve been fairly inneffective. I am researching what to do with Quince. My tree has over achieved this year . I like the idea of Quincemeat for mince pies, a bit of membrillo ( though Im not sure how it will go with vegan cheese) and of course quince brandy. Not sure what I will do with the other 50 quince!
They smell amazing- unlike Reg who has been up to no good in the garden chasing squirrels
One of the things I liked about the Beef Seitan recipe for yesterday was that there were several ideas for using up the leftovers. I decided to try and make Chinese Crispy Shredded ‘Beef’
Ingredients
- Leftover Beef Seitan cut into thin strips
- Cornflour
- Cold soda water
- Chinese five spice powder
- Sweet Chilli Sauce
- Hoisin Sauce
- Sesame Seeds
Mix some Chinese Five Spice powder into the Cornflour and then make up to a thin batter with cold soda water ( amounts will vary depending how much Seitan you have but approximately 1/2 tsp Five Spice to 3 tablespoons cornflour)
Coat the Beef Seitan strips wih the batter and fry in batches for 3-5 mins in a deep fat fryer until crispy and brown.
Mix equal parts Sweet Chili Sauce and Hoisin Sauce together, dribble over the Crispy Seitan and sprinkle toasted sesame seeds over the top. Pretty tasty.
Closet Vegan 