Featured Recipe

Teriyaki Seitan and Vegan Tempura Scallops

Teriyaki Seitan and Vegan Tempura Scallops

Servings 4 Ingredients


1 pound Sweet Earth’s Traditional Seitan ½ teaspoon garlic, minced ½ teaspoon ginger, minced 2 ounce vegetable oil 2 tablespoons cornstarch ¼ teaspoon Massel’s Vegan Chicken Broth granules 14 ounces water 2 teaspoons soy sauce 2 tablespoons brown sugar 4 cups total of fresh vegetables julienned for stir fry (Chinese long beans, onions, red bell pepper, zucchini, yellow squash)

Tempura mix:

½ cup all-purpose flour ½ cup cornstarch 2 teaspoons baking powder 4 ounces cold seltzer (sparkling water) 12 pieces of Sophie’s Kitchen Scallops Vegetable oil for frying Rice Sticks, fried Micro Greens for garnish


Teriyaki Seitan 1. Slice Seitan in thin strips, and then combine with the ginger and garlic 2. In a small bowl, combine the cornstarch, broth granules, water, soy sauce and brown sugar. Mix thoroughly. 3. In a large sauté pan or wok, add oil and heat. Add seitan mixture, cook for 1 minute. 4. Add vegetables, and then add cornstarch mixture into seitan. Cook until the mixture come to a boil. 5. Hold for plate up.

Vegan Tempura Scallops

1. Mix flour, cornstarch, baking powder and seltzer water together and keep cold until ready to use. 2. Preheat oil in a heavy gauge pot or fryer to 340 degrees. 3. Dip scallops in tempura batter using a bamboo skewer; carefully place them one by one in fryer for 3 minutes. 4. Drain on towel and keep warm.


Place Seitan Stir Fry on one end of the plate, pour 2 ounces of sweet chile sauce on the opposite end. Arrange 3 scallops on top of the sweet chili sauce and garnish with the rice sticks and micro greens. Serve. Sweet Chili Sauce Yield 20 ounces Ingredients: 1 cup water 1 cup rice vinegar 1 cup sugar 1 teaspoon ginger, minced 1 teaspoon garlic, minced  1teaspoon crushed red chilies, minced 3 teaspoons ketchup 2 teaspoons cornstarch Directions 1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chili pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch with wire whisk. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.