Korean-Inspired Gochujang Seitan Stir-Fry with Crispy Millet

Ingredients

• 150 g seitan, cut into thin strips
• 1/2 cup millet, uncooked
• 100 g shiitake mushrooms, sliced
• 1 1/2 cups fresh spinach, packed
• 1 1/2 tbsp gochujang paste, Korean red chili paste
• 1 tbsp tamari, gluten-free soy sauce
• 1/2 tbsp rice vinegar, unseasoned
• 1/2 tbsp maple syrup, for sweetness
• 1 tbsp sesame oil, toasted
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced fresh
• 1 1/4 cups water, for millet
• 3 tbsp vegetable broth, for stir-fry sauce
• 1 tsp sesame seeds, white, for garnish
• 1 stalk scallions, sliced thin

Instructions

1. 1

   Rinse millet and bring to boil with 1 1/4 cups water in a small pot. Reduce heat to low, cover, and simmer 20-22 minutes until tender and liquid is absorbed.

2. 2

   While millet cooks, whisk together gochujang, tamari, rice vinegar, maple syrup, 2 tbsp vegetable broth, minced garlic, and ginger in a small bowl to create sauce.