Tuesday, March 15, 2011

Agave Teriyaki Seitan & Bok Choy

I went to the store to buy some teriyaki sauce and only saw a couple vegan options. After noticing the price (high), I looked at the ingredients in them and saw that they involved everything I already had at home so I decided to just make my own. I don't know why I didn't just think of that to begin with, seeing as I usually make all my own marinades and sauces. This sauce took a total of 30 seconds to make and has all the flavors I like in it. That's what's so great about making your own condiments, they can be seasoned to your palate and you can bet they won't be anywhere near as unhealthy for you as processed ones. If you don't want to make your own teriyaki, just use 1 cup of your favorite brand.
This whole meal took less than 30 minutes to make while still making all the sauces yourself. If you use a premade teriyaki sauce it will take you 29 minutes and 30 seconds. You decide!

Agave Teriyaki Seitan
teriyaki sauce:
1/2 cup soy sauce
2 tbl organic cane sugar
2 tbl organic light brown sugar
3 tbl rice wine vinegar
3 tbl mirin
3 cloves garlic, smashed
1 tbl sesame oil
2 tbl cornstarch

3 tbl agave nectar
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1/4 tsp pepper
1 garlic clove, grated
1-1/2" piece fresh ginger, grated
Zest from 1/2 lime
2 scallions, divided, finely chopped both white and green parts
2 packs (160z) seitan, medium chunks
1 tbl sesame seeds for garnish
1-13 oz can pineapple rings, drained

Combine the teriyaki sauce ingredients in a blender and blend for 1 minute. Combine the agave, oil, red pepper, pepper, garlic, ginger, lime zest and one scallion in a bowl and stir in 1 cup of your teriyaki sauce. Add the seitan and marinate for at least an hour.
Preheat the oven to 375.
Pour the seitan and marinade in a 9x13" baking dish and roast for 5 minutes, stir once, reduce the heat to 325 and roast 12 minutes more.
While the seitan is roasting, grill the pineapple rings on a grill top over high heat until there have nice black grill marks, 5 minutes.
Garnish with the rest of the scallions and sesame seeds and serve with teriyaki sauce.

Bok Choy
1 head bok choy
2 tsp extra virgin olive oil
black pepper
pinch of red pepper flakes
1 garlic clove, grated
sesame seeds for garnish

Cut the end off the bok choy. Seperate the leaves from the stems. Cut the stems into bite sized pieces.
Heat the oil in a large saute pan or wok. Add the stems and saute for 3 minutes. Then add the leaves and saute 2 minutes more. Season with pepper, red pepper flakes, garlic and steam for 1 minute. Garnish with sesame seeds.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.