Japanese Miso-Glazed Seitan & Shiitake Donburi with Sesame Farro

Ingredients

• 150 g seitan cutlets, store-bought or homemade
• 3/4 cups farro, uncooked
• 120 g shiitake mushrooms, sliced
• 1/2 cups edamame, shelled, fresh or frozen
• 2 tbsp white miso paste
• 3 tbsp sake or dry sherry
• 1 tsp maple syrup
• 1 tbsp tamari or soy sauce
• 1/2 tbsp rice vinegar
• 1 tsp fresh ginger, minced
• 1 clove garlic, minced
• 1 1/2 tbsp sesame oil, divided
• 1 tbsp vegetable oil, for searing
• 2 tbsp water or vegetable broth
• 1 tbsp sesame seeds, white, toasted
• 2 tbsp crispy fried onions, vegan
• 1 stalk scallions, thinly sliced
• 1/2 sheet nori seaweed, torn into strips

Instructions

1. 1

   Start farro first: Cook according to package directions (approximately 30-35 minutes). Drain and set aside.

2. 2

   While farro cooks, prepare the miso glaze: whisk together white miso, sake, maple syrup, tamari, rice vinegar, minced ginger, and garlic in a small bowl. Set aside.