Vietnamese Lemongrass Seitan Crispy Rice

• 1/2 cup warm vegetable broth (or water)
• 1/2-1 tbsp white miso paste ((see notes))
• 3/4 cup vital wheat gluten (, 100 g)
• 2 tbsp chickpea flour (, 20 g)
• 1 tbsp nutritional yeast
• 1/2 tbsp mushroom bouillon powder (optional, see notes)
• 1/2 tsp ground white pepper or black pepper
• 2-3 tbsp soy sauce (or to taste)
• 1-2 tbsp vegan fish sauce (to taste)
• 1-2 tbsp vegetarian oyster sauce
• 1/2 to 1 tbsp sugar (adjust to desired sweetness)
• 3-4 tbsp maple syrup (adjust to desired sweetness)
• 1 tbsp neutral oil (I used avocado oil)
• 2-3 tbsp room temperature water
• Neutral cooking oil
• 1-2 cups cooked and cooled medium grain rice (jasmine rice works great)
• 1 tbsp neutral cooking oil
• 1 shallot (finely minced)
• 4 cloves garlic (minced)
• 1 tbsp minced lemongrass (I used frozen)
• 2 tbsp vegan fish sauce ((sub for light soy sauce or Yondu))
• 1 tbsp Chili Garlic Sauce ((Huy Fong or Lee Kum Kee))
• 2 tbsp sugar (, adjust to taste)
• 1 lime (, juiced)
• 2 cloves garlic (, minced)
• 1/2 cup coconut water
• 1 bird’s eye chili pepper (roughly chopped (optional for heat))
• Salt ( to taste)
• Sliced cucumber and tomatoes
• Pickled carrots/radish
• Fresh cilantro and other herbs like mint
• Vegan Nuoc cham (or Vietnamese sauce/dressing)
• Ginger scallion sauce (homemade recipe here)
• Fried shallots

Directions