Adapted from www.101cookbooks.com - 8 ounces sliced Seitan
- 1 cup brown rice
- 6-8 stalks of Broccolini
- 2 Clementines
- 1 Tablespoon Vegetable Oil
Clementine Teriyaki Sauce - 1/2 cup low sodium Tamari
- 1/3 cup honey
- 1/3 cup fresh Clementine juice
- 1/4 cup + 1 Tablespoon rice vinegar
- 1/4 cup water
- Zest from 1 Clementine
Preparation- Cook rice.
- Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. (The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles, so if you don’t see those, keep cooking). Once the sauce is done, it’ll taste good but pretty strong. Set aside.
- While the sauce and the rice are cooking, prepare your seitan and broccolini. Slice the seitan into 1/8″ thick medallions.
- Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.
- Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here. Once everything is heated and covered in a nice glaze, serve immediately with the brown rice.
Adapted from www.eatingwell.com - 1/2 cup Shao Hsing rice wine
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons canola oil, divided
- 1 pound water-packed seitan, drained, patted dry and broken into bite-size pieces
- 1/4 cup chopped unsalted peanuts
- 2 teaspoons minced fresh ginger
- 4 carrots, thinly sliced
- 2 bell peppers, thinly sliced
Preparation- Whisk sherry (or rice wine), water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add seitan; cook, stirring occasionally, until crispy, 4 to 6 minutes. Stir in the remaining 1 tablespoon oil, peanuts, and ginger. Cook, stirring often, until fragrant, about 1 minute. Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.
- Whisk the sauce and add to the pan; stir to coat. Reduce heat to medium, cover and cook until the vegetables are crisp-tender and the sauce is thickened, 3 to 4 minutes.
Adapted from the book Vegan Soups and Hearty Stews for All Seasons, by Theresa Rafetto Note: Seitan is pure wheat gluten, and those who avoid gluten should avoid this ingredient.
- 12 to 16 ounces seitan, cut into bite-sized pieces
- 1 large bunch broccoli, cut into bite-sized pieces
- 2 cups fresh green beans, trimmed and cut into 1-inch pieces
- 3 large carrots, peeled and sliced diagonally
- 2 cloves garlic, minced
- 15-ounce can baby corn, liquid reserved
- 4 ounces fine wheat rice noodles
- 32-ounce carton low-sodium vegetable broth
- 1 1/2 cups crimini mushrooms, sliced
- 2 teaspoons grated fresh or jarred ginger, to taste
- 3 tablespoons cornstarch
- 3 tablespoons reduced-sodium soy sauce
- Freshly ground pepper to taste
Preparation- Drain any broth from the seitan into a soup pot or large, steep-sided stir-fry pan. Cut the seitan into bite-sized chunks and set aside. Add the broccoli, green beans, carrots, and garlic to the pot or pan with the liquid from the baby corn. Bring to a rapid simmer, then lower the heat. Cover and simmer for 5 minutes, or until the broccoli and green beans are bright green, making sure there is enough liquid in the pan to keep the bottom moist.
- Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths. Set aside until needed.
- Meanwhile, add the broth, seitan, mushrooms, ginger, and baby corn to the pan. Bring to a rapid simmer, then lower the heat. Cook over medium-high heat, uncovered, until the vegetables are tender-crisp, about 8 to 10 minutes.
- Put the cornstarch in a small bowl or mixing cup and stir in just enough of the liquid from the soup pot to smoothly dissolve it. Slowly pour into the soup pot and simmer just until the broth has thickened up. Stir in the soy sauce and noodles, season with pepper, and serve at once in shallow bowls.
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