Spicy Seitan Pot Stickers

The Super Bowl is still looming ahead and yes, I’m still cheering for the Patriots! Given that I need to be able to impress my friends and family with something yummy (and different) at my Super Bowl soiree, I’m going to throw these vegan spicy seitan pot stickers into the mix. Best part about these delicious bites is that they can be prepared in advance so you can enjoy the game the day of.

Vegan options of consuming food is must in most of us to do list for the week, on a day when one is super hungry and have left over rice, and in mood to make a filling lunch, the spiced pot stickers are must try with all the ingredients available at home most of the time, kids love them with the tangy sauce dips and   this review  gives the complete benefits and sign up process.

And don’t forget that #spoonchat is TODAY at 2 PM EST (an hour delay). We’ll be chatting with vegan cookbook queen Joni Marie Newman about how she comes up with her recipes, where she finds her inspiration, her upcoming book tour, and much more. Best question wins a copy of her book.

Spicy Seitan Pot Stickers
Excerpted from Fusion Food in the Vegan Kitchen by Joni Marie Newman
 
 
These little dumplings are a fun appetizer. They really satisfy my salty, spicy, savory cravings. I love to serve them with a variety of dipping sauces, including simple soy sauce! Another way to serve them is floating in our favorite broth. They can be made ahead of time and frozen for easy reheating later, too.
1 recipe prepared Sesame‑Sriracha Seitan Crumbles (recipe follows)
1/2 cup (90 g) Cotija‑Style Tofu Crumbles (recipe follows)
2 tablespoons (12 g) finely chopped chives
1 package (36 pieces) vegan pot sticker wrappers
oil, for sautéing (optional)
Toss together the seitan crumbles, tofu crumbles, and chives in a small mixing bowl until well incorporated.
Lay one wrapper on a flat surface. Add 1 teaspoon of the filling to the center of the wrapper. Dip your
fingertips in water and run the water around the edge of the wrapper. Fold the wrapper over, into a half-moon shape, and press the edges together to seal. You can also use a fork to crimp the edges if desired. Repeat with remaining thirty-five wrappers and filling. Coat with a thin layer of oil. Add the pot stickers in a single layer to a steamer and steam for 10 minutes, or until hot and moist. They can also be sautéed in a bit of vegetable oil until golden and crispy, if desired. Serve immediately, or freeze for later use.
Yield: 36 pieces
Sesame‑Sriracha Seitan Crumbles
1/2 cup (72 g) vital wheat gluten flour
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon chipotle powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (60 ml) water
1 tablespoon (15 ml) Sriracha sauce
1 tablespoon (15 ml) soy sauce
2 teaspoons sesame oil
1 tablespoon (15 ml) vegetable
oil, for sautéing
Add the flour and spices to a large mixing bowl and mix well.
In a separate bowl, combine the water, Sriracha, soy sauce, and sesame oil. Add the wet mixture to the dry and combine using your fingertips. Break the dough apart into little crumbles. Heat the vegetable oil in a frying pan over medium high heat. Add the crumbles to the pan and sauté for 3 to 4 minutes, or until browned and dry.
Yield: Just over 1 cup (150 g)
Cotija-Style Tofu Crumbles
Traditional cotija is a bland, salty, crumbly Mexican cheese similar in texture to feta. It is most often used as a topping for soups, salads, enchiladas, and tacos.
1 block (12 ounces, or 340 g) extra-firm or super-firm tofu, drained and pressed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chipotle powder
1 tablespoon (15 ml) rice vinegar
In a mixing bowl, using your fingers, crumble the tofu until it resembles crumbled feta. Mix in the spices and vinegar until well incorporated. Allow to sit overnight before using, to allow the tofu to absorb the flavors.
Yield: 2 cups (340 g)
Fusion Food in the Vegan Kitchen

This innovative vegan cookbook combines the best of both worlds—comfort food + ethnic cuisine. The result is Fusion Food in the Vegan Kitchen, a delicious, experimental type of cooking popular in California and quickly taking the vegan world by storm. Its focus is not only on fresh, local ingredients, but also the amazing flavors found in different world cuisines. Think Korean pulled “pork” sandwiches, jalapeno mac ’n’ cheese, and Mexican hot chocolate cake. Traditional, with a twist!

Author and California native Joni Marie Newman treats you to more than 100 innovative recipes, all featuring whole foods ingredients that can be found at almost any grocery store or farmer’s market—no store-bought faux meats, mayos, cheeses, or the like. Recipes also feature low fat, soy free, and gluten free options for those with special dietary needs. Push the envelope on taste and take plant-based cooking to a whole new level with Fusion Food in the Vegan Kitchen.