See my Seitan “Chicken” recipe here: https://autumnsvegankitchen.wordpress.com/2019/01/01/seitan-chicken-recipe/

This orange sauce takes only a few minutes to whip up, and it’s so delicious! Throw it on top of tofu and veggies, seitan, whatever you want.

I have more photos at the bottom!

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Ingredients:

1 Cup Orange Juice

1/2 Cup Sugar

1/4 Cup Water

1 Tablespoon Soy Sauce or tamari if gluten free

1 Tablespoon Rice Vinegar

Zest from 1 orange (optional)

1/4 Teaspoon Chili Powder or 1 Teaspoon crushed red pepper (optional)

1/4 Teaspoon Salt

1 Tablespoon cornstarch + 2 Tablespoons water

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Steps:

1. Combine the cornstarch + water to a small cup or bowl and set aside.

2. Add the orange juice, sugar, and water to a medium sized sauce pan and bring to a boil. Turn down to a simmer until the sugar is all the way dissolved.

3. Stir in the vinegar, soy sauce/tamari, chili powder/flakes, and salt.

4. Stir in the cornstarch slurry and remove from heat as soon as the sauce thickens. Done! The sauce will thicken even more as it cools. The orange zest can be added to the sauce at the end, or sprinkled on top as a garnish.

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Notes/Observations:

-If the sauce is too thick, add a tablespoon or two more water.

-If the sauce is too thin, remember that it will thicken much more as it cools. If it’s *really* too thin, add just a teaspoon more of the cornstarch slurry. Mix very well.

-For a gluten-free sauce, use tamari in place of soy sauce.

Photos:

I store my extra sauce in an old hot sauce bottle.

I used No Evil brand shredded chicken for this, but I have a recipe for “chicken” seitan here: https://autumnsvegankitchen.wordpress.com/2019/01/01/seitan-chicken-recipe/

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Autumn ❤️

remember to follow my instagram @autumn.the.vegan for more!!