VEGAN CHINESE THANKSGIVING - HOLIDAY MENU PLAN!! ( 感恩節快樂)

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories and honey is more widely available.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper is more accessible and offers a similar flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and offers a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and liquid aminos is often less expensive.

Start by preparing the vegan ham, which will take the longest.

Mix wet ingredients: 2 teaspoons Lee Kum Kee double deluxe soy sauce, liquid smoke, vegan pork broth, and 1 cup of pureed silken tofu.

In a separate bowl, mix dry ingredients: 1.5 cups vital wheat gluten, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/4 teaspoon salt.

Combine wet and dry ingredients and knead until the desired texture is achieved.

Wrap the seitan in cheesecloth and then in tinfoil.

Steam the wrapped seitan for 1 hour until firm.

Prepare the glaze with 2 tablespoons sweet maple syrup, 2 teaspoons Lee Kum Kee chili oil, and 1 tablespoon Lee Kum Kee double deluxe soy sauce.

After steaming, cut diagonal slits into the seitan, then brush with the glaze.

Bake the seitan in the oven at 350°F (177°C) for 30 minutes, glazing every 7-10 minutes.

While the ham is baking, prepare the scallion buns by mixing 2 cups flour, 2/3 teaspoon yeast, salt, sugar, and water.

Knead the dough for a few minutes until smooth and let it rest for about 1 hour until it doubles in size.

Roll out the rested dough into a 10 by 12 inch rectangle, about 1/8 inch thick.

Sprinkle 1/2 cup chopped scallions over the dough and fold into four layers, then cut into six equal pieces.

Shape the pieces into florets using a chopstick to twist and join the ends.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens