Simmered seitan can be a bit more fiddly to make than steamed, as it requires you set time aside to actually keep an eye on the simmering pot and ensure the simmering continues without advancing into too strong of a boil. It had it’s advantages though. The resulting seitan is more ‘steak-like’ in texture, and has a rich meaty flavour.

When the weather gets warmer, the cold udon noodle dish usually makes an appearance. It has that perfect balance of refreshing, from the cold udon noodles and veggies, and rich with the dense peanut sauce over the seitan strips. Don’t forget to squeeze a little lime over the top to add that extra ‘zing!’.

We’ve once again got Isa Chandra Moskowitz to thank for this recipe. I’ve included copies from her book ‘Vegan With A Vengence’ below. This was actually the first of her books that we got, a much loved gift from a friend. Don’t mind the messy pages! It just goes to prove how well loved this is…

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