Servings: 1 to 2 adults

1/2 cup vital wheat gluten (125mL) ½ cup vital wheat gluten (125mL)
2 tbsp nutritional yeast (30mL) 2 tbsp nutritional yeast (30mL)
1/4 tsp salt (1mL) ¼ tsp salt (1mL)
1/4 tsp garlic powder (1mL) ¼ tsp garlic powder (1mL)
1/2 tsp ground ginger (2mL) ½ tsp ground ginger (2mL)
3 tbsp water (45mL) 3 tbsp water (45mL)
1 tbsp apple cider vinegar (15mL) 1 tbsp apple cider vinegar (15mL)
2 tbsp ketchup (30mL) 2 tbsp ketchup (30mL)
1 tbsp oil (15mL) 1 tbsp oil (15mL)
1/3 cup of your favourite sauce- I used a vegan Hoisin sauce (75mL) ⅓ cup of your favourite sauce- I used a vegan Hoisin sauce (75mL)
2-3 tbsp oil for frying (30-45mL) 2 to 3 tbsp oil for frying (30 to 45mL)

Whisk together vital wheat gluten, nutritional yeast, salt, garlic powder, ground ginger. Set aside. In a separate bowl, whisk together water, apple cider vinegar, ketchup and oil. Drizzle the wet mixture into the dry and use your hands to form crumbles (see video for demo). Heat a frying pan on medium-high heat and add the oil. Allow the oil to heat for about 30 seconds, then add the seitan crumbles. Fry for 6 to 8 minutes until crispy and golden on all sides.
Add your sauce and fry another 1 to 2 minutes, ensuring all the seitan is coated. Serve with rice or noodles.