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