Thai Popcorn Crusted Seitan, Sriracha Glazed Root Vegetables, Butternut Squash Gravy

I'm sick and somehow in my quest to make dinner this is what I came up with....? I can only assume this head cold is messing with my sanity.

Seitan, marinated in lime, soy and peanut then coated in ground up peanuts and popcorn before being fried until golden brown. Rutabaga, parsnips, carrots and pearl onions roasted in a spicy Sriracha glaze until sticky and sweet with butternut squash gravy to sop it all up in.

Thai Popcorn Crusted Seitan

2 cups of popped popcorn
1/4 cup toasted peanuts
2 tbl soy sauce
2 tbl lime juice
1 tbl peanut butter
3 tbl agave nectar
1 package seitan, cut into chunks
1/2 cup peanut or canola oil

Preheat oven to 350. Line a baking sheet with foil.
In a food processor, combine the popcorn and peanuts until as fine as you can get it. Set aside.
Combine the soy sauce, lime juice, peanut butter and agave. Add the seitan chunks and let chill for 30 minutes to marinate.
Heat the oil in a deep pan. Coat the seitan in the popcorn mix and fry for 5 minutes until the seitan is golden brown.
Lay the seitan on the baking sheet along with the remaining popcorn bits and drizzle the remaining marinade on top. Bake for 5-7 minutes until it's all toasty.

Sriracha Glazed Vegetables

2 tbl extra virgin olive oil
2 carrots, cut into medium chunks
1 parsnip, cut into medium chunks
1 large rutabaga, cut into medium chunks
1 1/2c pearl onions
1 tsp salt
1 tsp pepper
2 tbl soy sauce
1 cup apricot jam
1/3 cup apple cider vinegar
1 tbl Sriracha
5 large garlic cloves, minced

Preheat the oven to 375. Line a large baking sheet with foil. Add the carrots, parsnip, rutabaga, pearl onions, oil salt and pepper and roast for 15 minutes.
Combine the remaining ingredients in a small bowl. Toss the glaze with the roasted vegetables and roast for 20 more minutes, until sticky.

Butternut Squash Gravy

2 tbl extra virgin olive oil
1 small butternut squash, peeled, seeded and cut into tiny chunks
1 shallot, minced
1/2 tsp red pepper flakes
salt and pepper
1 cup vegetable broth
1 cup coconut milk

In a saute pan, heat the oil and add the squash and shallot. Saute until the onions start to become tender, 10 minutes. Add the red pepper flakes, salt and pepper and continue cooking until the squash is cooked all the way through.
Transfer mixture to a food processor or blender with the coconut milk and puree. Strain back into the saute pan, over low heat and add vegetable broth to thin it out. You might not need the entire remaining cup. Warm through, check for seasonings and serve.