Choplets with Hoisin or Teriyaki Sauce
My apologies in advance because you’re gonna be seeing this picture twice. :O This is mostly because on their own, choplets really don’t look all that appetizing, so they’ve been drizzled with “hoisin” dressing and paired with yet another variation of pineapple fried rice. Don’t hate. Choplet recipe was from Heidi (as most of my recipes are these days! :O!!) and the sauce recipes were from Chloe’s Kitchen.
These are good as a meat substitute for stir-fry, sandwiches, stews, etc. :]
-2 1/2 cups gluten
-1 1/2 tbsp onion powder
-1 tsp salt
-2 tbsp nutritional yeast
-2 cups water
-2 celery stalks, diced
-1 onion, diced
-2 tsp salt
-1/2 tsp ginger
-1 tsp garlic
-1/4 cup soy sauce
-2 tbsp molasses
-6 cups water
1) (Broth) Saute the celery + onion, then add remaining ingredients and bring to a boil.
2) (Dough) Sift dry ingredients together, then add in the water.
3) Mix together quickly to avoid dry clumps (it clumps together very quickly!). Knead dough for a minute to make it tougher and more elastic.
4) Form into a log and slice “rounds” off the log. Place them into the boiling broth.
5) Cover and reduce broth to simmer. Cook for 1 hour. (They will look like ginormous chicken pieces, but don’t worry, they’ll shrink back down when they’ve cooled down!)
6) Drain and serve in a stir-fry, stew, sandwich, etc.
-4 tbsp soy sauce
-2 tbsp peanut butter
-1 tbsp sugar or honey
-2 tsp vinegar
-2 tsp sesame oil or 1 tbsp tahini
-hot +/or black pepper, to taste
-3/4 cup water
-3 tbsp soy sauce
-1/2 tsp fresh ginger, grated
-1 clove garlic, minced
-2 tbsp brown sugar or maple syrup
-1 tbsp cornstarch or arrowroot