Instant Pot Chinese Turnip Cake (Vegan)

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Celebrate the up coming Chinese New Year with these turnip cakes that are vegan and delicious!
How to make seitan – https://youtu.be/GUy0RvCD2_E
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Method- Vegan Chinese turnip cakes

Ingredients:

For the Radish mix:
1 Chinese radish (Lobok)
1.5 tbsp sugar
2 tsp veggie stock powder
1 tsp salt
1/4 tsp pepper
2 cups liquid (reserved radish water + water)

For the seitan:
50g seitan minced
1/2 tsp garlic powder
3 garlic cloves, minced
1/4 tsp salt

For the veggie mix:
1 large carrot, diced
1 large spring onion, sliced
1 small onion, diced
5 shitake mushrooms rehydrated for 1 hr in boiling water and diced
1/2 tsp soy sauce
1/4 tsp sugar

For the batter:
1 cup rice flour
2/3 cup corn flour
1 cup water

Method:

Radish mix –
– Finely grate radish and squeeze out liquid into a bowl for later. Let stand for 10 mins
– Put radish in instant pot with sugar, stock powder, salt, pepper and 2 cups liquid
– Boil for 3 mins on sauté and remove from heat

Veggie mix –
– Heat wok with 1 tbsp oil and fry garlic for 30 seconds
– Add seitan, garlic powder and salt. and fry for 1-2 mins then remove from heat
– Heat wok with 1 tbsp oil and sauté carrots and onions for 2 mins
– Add spring onions and fry for 1-2 mins.
– Add mushrooms, soy sauce and sugar, fry 1-2 mins
– Return seitan to the wok and mix together for 1-2 mins then remove from heat

Batter –
– In a large bowl whisk rice flour, cornflour and water
– Add veggie mix and radish mix and mix well

Assembly –
– Transfer mix to 1-2 oiled containers and smooth tops
– Put steam rack, 1.5 cups water and the containers in the instant pot
– Set to steam for 45 mins and set lid to seal
– Wait 10 mins before venting steam
– Let containers completely cool then store in fridge overnight.
– Use a spatula to remove cakes and slice into 1/2 inch slices.
– Pan fry sliced 4-5 mins each side until crispy.

Serve with hoisin or sweet chilli sauce!

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