Seitan Teriyaki

Recipe by Blackbird Foods

Serves Three

INGREDIENTS:

• 1 box (8 oz) Blackbird Original Seitan

• Oil for pan

• 1/8 cup Low Sodium Soy Sauce

• 1/8 cup Water

• 1 tablespoon Agave Nectar

• 1 tablespoon Light Brown Sugar

• 1/2 tablespoon Rice Vinegar

• 1/4 teaspoon Sesame Oil

• 1 teaspoon Minced Garlic (1 clove)

• 1 teaspoon Minced Ginger (or 1 tsp Ground Ginger)

• 1 1/2 teaspoon Corn Starch

• 1/4 cup Chopped Green Onions

• 3 teaspoons Sesame Seeds

METHOD:

1. Mince Garlic, Ginger, and chop Green Onions.

2. In small bowl, whisk together Soy Sauce, Water, Agave Nectar, Light Brown Sugar, Rice Vinegar, Sesame Oil, Garlic, Ginger, and Corn Starch. Set teriyaki sauce aside.

3. Heat oil in frying pan. Lightly pan fry seitan until warm and slightly browned. On low heat, pour sauce over the seitan and stir together until sauce has thickened.

4. Serve seitan teriyaki over rice and broccoli. Top each serving with a bit of Green Onions and Sesame Seeds.

NOTES:

• Best served warm! Leftovers keep well in the fridge for 2-3 days.

• This recipe was adapted from Cooking Classy.