Seitan Lollipops with Lemongrass
Seitan lollipops with lemongrass - Not just for Vegans!
Healthy, because
Even smarter
Nutritional values
The fiery-hot Chili pepper gives the seitan lollipops with lemongrass pep and boosts the metabolism due to the contained pungent substance capsaicin. With plenty of iron Seitan scores points. With the help of the trace element, blood formation, oxygen transport in the blood, and performance are promoted.
The seitan lollipops with lemongrass are suitable both as finger food for the next party and as a light appetizer for the (vegan) menu. With this delicacy you are guaranteed to surprise your guests.
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 38 mg | (1 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 9 ozs Seitan
- 2 Tbsps Tapioca flour (or potato starch )
- salt
- 1 ½ Tbsps vegan Tandoori paste
- 2 Tbsps Rice vinegar
- ¾ oz ginger roots
- 4 scallions
- ½ handful cilantro leaves
- ½ tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Chili powder
- 12 Lemongrass
- 1 green chili pepper
- 2 garlic cloves
- 2 Tbsps Raw cane sugar
- 2 Tbsps soy sauce
- 2 organic limes (juice and peel)
- 3 Tbsps Peanut oil
Kitchen utensils
Preparation steps
For the skewers, mix seitan mix with tapioca flour and 1 tsp. salt. Mix tandoori paste and rice vinegar with 10 ounces of water, add to seitan mix and knead everything with a hand mixer on medium speed for about 10 minutes until the liquid is absorbed by the dough.
Meanwhile, peel ginger and grate finely. 2 Wash and clean the spring onions and cilantro leaves and chop very finely.
Add to the batter with the cumin, coriander, chili powder and ginger and mix well. Remove the leaves from 12 stalks of lemongrass, wash and pat dry.
Form 12 oval balls from the seitan mixture, place on stalks, place in a steamer insert and steam over boiling salted water for about 30 minutes.
Meanwhile, for the sauce, halve chili pepper lengthwise, remove seeds, wash and chop. Peel and finely dice the garlic. Clean the remaining spring onions and lemongrass, wash and cut into very fine rings.
In a bowl, pour 4 ounces of hot water over the sugar and dissolve. Add chili, garlic, green onions, and lemongrass. Mix in soy sauce, 1/2 tsp salt, and lime juice. Mix everything well and let it sit for about 10 minutes.
Heat oil in a frying pan. Fry seitan lollipops with lemongrass in it over medium heat for 5 minutes until golden brown on all sides. Arrange on a platter and drizzle with sauce, sprinkle everything with lime zest and serve. Serve the remaining sauce separately in a small bowl.
