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Teriyaki Seitan Bowl with Mashed Winter Squash (Vegan)

Teriyaki Seitan Bowl with mashed Kabocha Squash (Vegan)

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. 

Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Teriyaki Sauce

Teriyaki Seitan Bowl with mashed Kabocha Squash (Vegan)

  • 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

Instructions

Teriyaki Sauce

  1. Whisk the cornstarch into the water until dissolved. Bring all the ingredients to a boil in a small sauce pan.

  2. Lower the heat and simmer five minutes. Remove form heat. Cool and store in fridge. 

Teriyaki Seitan Bowl with mashed Kabocha Squash (Vegan)

  1. 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.

  2. 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.

  3. 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.

  4. Remove from heat. Scoop squash into bowls, top with teriyaki seitan and pass the sauce.