Japanese Miso-Glazed Seitan with Charred Shiitake & Millet Pilaf

Ingredients

• 1 lb seitan, sliced into cutlets, about 8 cutlets, ½ inch thick
• 1 lb shiitake mushrooms, halved, score caps lightly
• 1 1/2 cups millet, uncooked, rinse well
• 3 cups vegetable broth, low-sodium
• 1 cup edamame, shelled, fresh or frozen
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, minced, about 1-inch piece
• 1 tbsp maple syrup
• 2 tbsp sesame oil, divided
• 2 sheets nori sheets, sliced into strips, toasted
• 3 stalks scallions, sliced, white and green parts separated
• 2 tbsp avocado oil, for cooking
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Toast millet in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently. Add to a pot with vegetable broth and bring to boil. Reduce heat to low, cover, and simmer 20 minutes until liquid is absorbed. Fluff with fork, stir in 1 tbsp sesame oil and edamame. Season with salt and pepper.

2. 2

   While millet cooks, whisk together miso paste, rice vinegar, ginger, maple syrup, and 1 tbsp sesame oil in a small bowl until smooth.