Korean-Inspired Sesame Seitan & Miso-Glazed Eggplant with Brown Rice

Name: Korean-Inspired Sesame Seitan & Miso-Glazed Eggplant with Brown Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 150 g seitan; 200 g Japanese eggplant; 1 cup brown rice; 1 tbsp white miso paste; 1 tbsp gochujang; 1 tbsp rice vinegar; 1 tsp maple syrup; 1.5 tbsp sesame oil; 1 tbsp vegetable oil; 2 cloves garlic; 0.5 tbsp fresh ginger; 2 tbsp water; 1 tbsp sesame seeds; 2 stalks scallions; 0.5 sheet nori seaweed; 0.5 tsp sea salt

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Crispy pan-seared seitan strips coated in a savory-sweet gochujang-miso glaze, paired with tender roasted eggplant, served over nutty brown rice with toasted sesame seeds and scallions. A bold Korean fusion dinner with umami depth and textural contrast.

Ingredients

150 g seitan
200 g Japanese eggplant
1 cup brown rice
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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