Korean-Inspired Gochujang Seitan & Millet Stir-Fry with Pickled Daikon Slaw

Ingredients

• 5 oz seitan, cut into bite-sized strips
• 2 tbsp gochujang paste, Korean red chili paste
• 1/2 cup millet, uncooked
• 1 1/4 cups water, for millet
• 1 1/2 cups daikon radish, julienned
• 3 tbsp rice vinegar, unseasoned
• 1 tsp agave nectar, for slaw
• 1/4 tsp sea salt, for slaw
• 1 1/2 tbsp sesame oil, divided
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp coconut aminos, soy sauce alternative
• 1 tbsp rice vinegar, for glaze
• 1 tbsp sesame seeds, white and/or black
• 2 stalks scallions, sliced for garnish
• 1 sheet nori seaweed, optional garnish, sliced into strips

Instructions

1. 1

   Start millet: Rinse millet under cold water. In a small pot, bring 1 1/4 cups water to boil. Add millet and a pinch of salt. Reduce heat to low, cover, and simmer for 15-18 minutes until fluffy and water is absorbed.

2. 2

   Prepare slaw while millet cooks: Toss julienned daikon with rice vinegar, agave nectar, and sea salt in a small bowl. Set aside to pickle (flavors will develop as it sits).