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Title: Yuba Wrapped Seitan And Vegetable Rolls
Categories: Vegetarian
Yield: 4 Servings

1 lb Seitan; uncooked
1/4 c Low-sodium tamari
2 tb Vegetable oil
1 lg Red bell pepper;
- seeded, cut into strips
4 oz Fresh shiitake mushrooms;
- stems removed; caps cut
- into thin strips
1 lg Yellow squash;
- cut lengthwise into
- thin strips
4 Scallions; sliced lengthwise
2 ts Toasted sesame oil
Salt
Black pepper; freshly ground
2 lg Yuba sheets

Yuba, or bean curd skin, is a versatile ingredient in Asian cooking
that is often used as a dumpling wrapper. Here it is used as a crisp
outer wrapper for a flavorful seitan roll stuffed with julienned
vegetables. These rolls can be served with a wide range of sauces
including Choron Sauce, Spicy Peanut Dipping Sauce, or Double
Mushroom Sauce.

Cut the raw seitan into 4 slices. Place the seitan slices between two
sheets of parchment paper or plastic wrap. Use a rollign pin to roll
out the seitan to about 1/4" thick. Remove the parchment or plastic
wrap. Place in a shallow bowl, cover with the tamari, and set aside.

Heat 1 tb vegetable oil in a large skillet over medium heat. Add the
bell pepper and cook until slightly softened, about 5 minutes. Add the
mushrooms, squash, and scallions, and cook until tender, about 5
minutes. Drizzle with the sesame oil, season to taste with salt &
pepper, and set aside to cool.

Remove the seitan pieces from the marinade and place on a flat work
surface. Divide the vegetable mixture among the slices, arranging the
vegetable strips at one end of each slice, and roll up. Secure each
roll with a toothpick or kitchen twine and place, seam sides down, on
a platter.

Heat 1 tb vegetable oil in a large skillet over medium-high heat. Add
the seitan rolls and sear all over. Remove from the pan and set aside
to cool.

Cut the yuba sheets in half and, if using dried yuba, soak in a
shallow bowl of water to soften for about 5 seconds, then drain.
Place a seitan roll on the lower 3rd of each yuba sheet. Fold the
sides of the ruba onto the seitan and roll up. Repeat with the
remaining seitan rolls and yuba sheets.

Heat the remaining 1 tb vegetable oil in the same large skillet over
medium-high heat. Add the rolls and cook until golden brown and
crispy on both sides, about 7 minutes total. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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