Cashew Seitan

Our friends at Harvard University created this delicious Cashew Seitan recipe for all of us!

Click here to view or print the PDF version of this recipe.

Servings: 30
Serving Size: 6 ounces

Ingredients

3 pounds Seitan, Nature’s Soy chicken
1 cup Sesame oil, pure, toasted
2 pounds Onion, white, sliced
2 pounds Pepper, julienned
3 pounds Hoisin
1/2 pound Cashew pieces, Raw
1/4 cup Ginger, minced
1/4 cup Garlic, peeled
1 cup Scallions, fresh
1 ounce Black pepper, ground
32 ounces Soy sauce, lite
1/2 pound Corn Starch

Preparation

1. Break seitan into strips, slice scallions thinly and mince garlic. Toast cashews.
2. Combine hoisin and soy sauce in a large bowl.
3. Heat wok or tilt skillet to 400 F. Add oil, allow to heat for 15 seconds. Add ginger, garlic and half of
scallions. Cook until fragrant, 30 seconds.
4. Add onions, peppers and seitan. Sauté until onions and peppers begin to sweat. Add pepper.
5. Add soy sauce and hoisin and bring just to a simmer. Add half of cashews.
6. Combine corn starch with cold water to creamy consistency and add to simmering sauce, with a whisk.
7. When sauce is thickened to proper nappe, place in serving dish.
8. Garnish with remaining scallions and cashews.