Korean-Inspired Gochujang Seitan Stir-Fry with Crispy Millet & Sesame Bok Choy

Ingredients

• 150 g seitan, cut into 1-inch cubes
• 2 tbsp gochujang (Korean red chili paste), vegan certified
• 1/2 cup millet, uncooked
• 200 g bok choy, halved lengthwise
• 1 cup vegetable broth, for millet
• 2 tbsp sesame oil, divided
• 1 1/2 tbsp soy sauce, tamari for gluten-free
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp white sesame seeds, for garnish
• 1 stalk green onion, sliced thin
• 1 tbsp coconut oil, for cooking

Instructions

1. 1

   Rinse millet under cold water. In a small pot, bring vegetable broth to boil. Add millet, reduce heat to low, cover, and simmer 15-18 minutes until fluffy and liquid is absorbed. Fluff with fork.

2. 2

   While millet cooks, whisk together gochujang, soy sauce, rice vinegar, maple syrup, minced garlic, and ginger in a small bowl to create glaze.