*Courtesy of Isa Chandra
Makes 16 rolls
- To simmer the seitan, you’ll need a pot that is at least 9 inches at the base. A 5 or 6 quart pot should do it. If you’ve only got a 4-quart, then slice the seitan log in two before simmering.
- Make the seitan a day in advance, so that it can cool in the gingery broth overnight. Or at least give it plenty of time to cool.
- If you’re looking for a gluten-free variation, tofu might work, but if it’s not perfectly sliced, there’s a chance it will be too finicky about wrapping. Soy Curls might be a better option?
- This recipe makes more seitan than you’ll need, but that’s ok! It may take a couple of tries before you get the strips perfectly thin for wrapping. And any left over seitan will be great in a stir-fry.
- 8 cups vegetable broth
- 6 cloves garlic, smashed
- 1/4 cup fresh sliced ginger
- 1 1/4 cups vital wheat gluten
- 3 tablespoons nutritional yeast flakes
- 3/4 cup cold water
- 1/4 cup soy sauce
- 1/3 cup hoisin sauce
- 1/4 cup mirin
- 3 tablespoons water
- 2 teaspoons Sriracha (plus extra for garnish)
- 1 teaspoon fresh ginger, microplaned or minced to a paste
- 1 teaspoon toasted sesame oil
- 2 bunches scallions (broccolini or asparagus), green parts only, sliced 3 to 4 inches long
- A few tablespoons toasted sesame seeds
- Plain wooden toothpicks
- Place all the ingredients for the simmering broth in the pot and bring to a boil. In the meantime, make the seitan.
- Combine wheat gluten and nutritional yeast in a mixing bowl. Add the water and soy sauce and knead until it forms a stiffish dough, two to three minutes.
- Form dough into a flat log that is roughly 8 inches long and 4 inches wide.
- When the broth is boiling, lower heat to a simmer and submerge the seitan. Simmer for 30 minutes, leaving the lid ajar so that steam can escape.
- Let cool completely in the broth.
- Once seitan is cool, start the marinade. Simply mix all ingredients together in a wide, shallow bowl.
- Now, slice the seitan. You want it to be about an 1/8 inch thick, but it doesn’t have to be perfectly even (you can see in the pic that mine wasn’t.) Just make sure that a the slice can wrap around your pinky nicely, without breaking or being unruly.
- Once you have 16 slices, place them in the marinade for an hour, flipping occasionally.
Assemble and cook
- In the marinade bowl, move all the seitan to the side, and add the sliced scallions, coating them in sauce. So your bowl should be one side seitan and one side scallion, more or less.
- Form the rolls on a dinner plate, to avoid messiness. Take a slice of marinated seitan and place it on a dinner plate. Place 4 or 5 scallions across, so that scallions will poke out of the ends an inch or so. Now roll the seitan around the scallion, and secure it with a toothpick or two. Make sure that the toothpicks are going in the same direction, so that you’ll be able to grill them without toothpick interference.
- Once rolls are formed, heat the grill over medium heat. Spray or brush grill with oil, and cook rolls until grill marks appear, about 4 minutes on an indoor cast iron grill. Use a metal spatula to get under the rolls and flip them, spraying more oil as necessary. Cook on the other side until grill marks appear.
- Transfer rolls to a serving plate. When ready to serve, drizzle with leftover marinade, and some Sriracha (if you like it spicy, it’s ok to leave off) and sprinkle with toasted sesame seeds.