Teriyaki Seitan Bowl with Mashed Winter Squash (Vegan)
Meaty strips of seared seitan in a sweet/salty/sticky homemade teriyaki sauce resting comfortably on a bed of freshly mashed nutty winter squash. Let’s not forget the broccoli that adds a brighten green crunch.
Last winter I discovered Kabocha squash, also known as Japanese Pumpkin, and my world was turned upside down by this nutty sweet impossibly orange member of the Curcubita Maxima species, yea I just dropped some latin like it’s nothing, cause I’m cool that way.
Tis the season for Chestnuts but I hate the drudgery of scoring and baking a pound of them and then painstakingly peeling each one. Gaaa the whole process drives me crazy but I love me my chestnuts. So imagine my surprise after roasting up my first Kabocha Squash, biting into it and wonder of wonders it tasted like chestnuts. I mean for real. At this point you must imagine me grabbing you by the lapels and giving you a little shake as I yell “It tasted like Chestnuts!”
Got it?
“It was time to take the pumpkin out of the pot and eat it. In the final analysis, that was what solved these big problems of life. You could think and think and get nowhere, but you still had to eat your pumpkin. That brought you down to earth. That gave you a reason for going on. Pumpkin.”
A. M. Smith, The No. 1 Ladies Detective Agency
Seitan is the bees knees and fills that space that meaty foods used to. Here are some of my favorite seitan dishes:
Bbq Seitan Ribs with Sticky Tamarind Glaze
Seitan Satay with Spicy Peanut Sauce
Check out my new Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
The perfect little bowl of flavors and textures. Mashed orange squash, crisp broccoli florets, topped with teriyaki glazed nuggets of seared seitan sprinkled with a constellation of nutty golden sesame seeds.
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup orange juice fresh or other
- 3 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 tsp minced ginger
- 2 cloves garlic minced
- 1/4 cup water
- 1 tbsp corn starch level
- 8 ounces seitan sliced
- 1 1/2 cup broccoli florets
- 1/2 pound winter squash, peeled and cubed I used Kabocha
- salt to taste
- 1 tbsp sesame seeds
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Whisk the cornstarch into the water until dissolved. Bring all the ingredients to a boil in a small sauce pan.
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Lower the heat and simmer five minutes. Remove form heat. Cool and store in fridge.
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Steam your squash until just tender and bright orange, about 15 minutes. Strain and using the same water steam your broccoli until just tender and bright green.
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Heat a non-stick skillet to medium high and throw in your sliced seitan. Give it a good sear letting it brown on both sides about 5-6 minutes.
While your seitan is cooking give your squash a good mash. I like it plain but feel free to add "butter", salt and pepper.
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When the seitan is ready throw in the drained steamed broccoli and sesame seeds. Drizzle enough teriyaki into the pan to coat I use about 1/3 cup but go wild.
Toss to coat over medium heat about 2 minutes.
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Remove from heat. Scoop squash into bowls, top with teriyaki seitan and pass the sauce.
This recipe was really good and the teriyaki sauce was easy to make! You get a nice portion of sauce with these measurements, likely enough to use for 2 weeks worth of meals so I may try to freeze some of the sauce 🙂
Careful, this was way too salty.
When looking up other teriyaki recipes online, only half the amount of soy sauce is used. I recommend doing the same.
Salting to taste is always a good idea. Definitely taste the sauce and make sure it fits your palate.