Hey remember that one time when I told you about the site
Vegan Yum Yum but I sheepishly admitted I hadn't made anything from it? Well, now I stand in front of you victoriously dear reader.
Not only have I been making things from the site (
they are super easy btw) the proprietor and creator has a
new cookbook out!
Here is a recipe I tried recently via Vegan Yum Yum. It isn't featured in the book but it gives you a good idea of how creative and easy the recipes are.
Seitan and Broccolini with Clementine Teriyaki
8 oz. sliced seitan
1 c sushi rice
6-8 stalks of broccolini
2 Clementines
1 tbsp olive oil
Japanese Seven Spice (optional)
Teriyaki Sauce
1/2 c low sodium tamari
1/3 c light brown sugar
1/3 c fresh clementine juice (I used like 2-3 clementines and squeezed the juice mah-self)
1/4 c + 1 tbsp rice vinegar
1/4 c water
zest from 1 clementine
"Rinse your sushi rice in cool water and drain. Cook in your rice cooker or on the stove according to package directions, but 1 cup of sushi rice is usually cooked in 1 1/4 cups of water. Allow to cook completely and steam for 5-10 minutes off the heat while you are preparing the rest of the meal. Total cooking time for the rice will be around 20 minutes.
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 (this is the sugar caramelizing), 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, or something similar. I usually don’t prep broccolini any more than rinsing it and chopping off the ends, but if the stalks are particularly thick, you may wish to half them lengthwise. This shouldn’t be the case with most bunches you find in the store, however.
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 sushi rice. Top with seven spice if you like a little heat.
This sauce is strong so you just need enough to coat — save any extra for a future meal."
Aight!
Lemme know how it goes!
Love you, mean it
Emily
