Japanese Miso-Glazed Seitan with Charred Bok Choy & Farro

Ingredients

• 200 g seitan steak, store-bought or homemade
• 2 tbsp white miso paste, divided
• 1 tbsp fresh ginger, minced
• 1.5 tbsp low-sodium tamari, gluten-free soy sauce alternative
• 1 tsp rice vinegar, unseasoned
• 1 tsp maple syrup, vegan sweetener
• 1.5 tsp sesame oil, divided
• 200 g bok choy, halved lengthwise
• 0.75 cup pearl farro, cooked (prepare 2/3 cup dry)
• 1.5 cup vegetable broth, for cooking farro
• 1 stalk scallions, chopped for garnish
• 0.5 tsp black sesame seeds, optional garnish
• 1 clove garlic, minced
• to taste pinch sea salt
• to taste pinch ground black pepper

Instructions

1. 1

   Start farro: Bring vegetable broth to a boil, add farro, reduce heat to low, and simmer for 20-25 minutes until tender. Set aside.

2. 2

   Prepare glaze: In a small bowl, whisk together 1.5 tbsp miso paste, minced ginger, tamari, rice vinegar, maple syrup, and 1 tsp sesame oil until smooth.