Japanese Miso-Glazed Seitan Donburi with Crispy Shallot Farro

Ingredients

• 150 g seitan cutlet, store-bought or homemade
• 0.75 cup farro, uncooked
• 2.25 cups vegetable broth, for farro
• 2 tbsp white miso paste
• 1 tbsp fresh ginger, minced
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 100 g shiitake mushrooms, sliced
• 0.5 cup edamame, shelled, fresh or frozen
• 2 stalks scallions, chopped
• 1 tbsp sesame seeds, white, toasted
• 2 tbsp crispy fried shallots, store-bought
• 2 tbsp avocado oil, divided
• 3 tbsp water, for miso glaze

Instructions

1. 1

   Bring vegetable broth to boil in a small pot. Add farro, reduce heat to low, cover, and simmer for 35-40 minutes until tender and liquid is absorbed.

2. 2

   While farro cooks, whisk together miso paste, ginger, rice vinegar, maple syrup, and 3 tbsp water in a small bowl until smooth.