Seitan and Broccolini with Clementine Teriyaki
January 20th, 2010
Stumble it!
So how about we get this yummy vegan train back up and running again? Let’s talk teriyaki.
This isn’t a real teriyaki sauce, but it’s definitely inspired by one. Teriyaki sauce is one of those things that is really easy to make at home successfully, so if you’ve been going without or buying expensive bottles of the stuff, you can stop! It literally has three ingredients, but you can obviously get fancier with it if you like.
Soy Sauce
Sugar
Mirin or Sake
That’s it, people. Mix, reduce over heat, and eat up.
So this sauce isn’t really a teriyaki sauce because I use rice vinegar instead of mirin. Mirin is a sweet, thick rice wine that’s very commonly used in Japanese cooking, but I happen to be out of it at the moment. I’ve found that rice vinegar makes a good substitute (though not 1:1, necessarily), and can be much easier to find in supermarkets.
I’m not sure if this is a common substitution or not, and perhaps people familiar with Japanese cooking would screw up their face at the idea, but it works. And it’s tasty. So there you have it.
I also added clementine zest and juice to my teriyaki sauce. I love the sweetness and the bright citrus note it adds to the dish. I think any citrus you have would work here, and you can even leave it out altogether if you like (sub water for the juice, add a little more sugar if you like).
It’s winter, and it’s high season for clementines. If you haven’t already picked up one of those enticing wooden crates full of them at the supermarket, I encourage you to do so. They are sweet, seedless, easy to peel, and all-around amazing. You will finish the entire crate, I promise you. And if not, now you have a recipe to use some of them in. And if you still have leftovers, send them to me.
As with most of my recipes, this one is pretty flexible. I used broccolini because I LOVE the stuff, but regular broccoli, asparagus, or your favorite veggie will stand in nicely. I served this with sushi rice, but noodles would be welcome. The seitan is perfect here, but tofu or even tempeh would be lovely as well. Orange juice will cover for clementine. This is a great recipe to adapt to use your favorite ingredients, or at least the ones you have sitting in your fridge at the moment.
If you like, add some sesame oil, or garlic, or ginger to the sauce. I love it how it is, and appreciate its simplicity, but this sauce can be used more as a base sauce you can embellish any which way you like.
Seitan and Broccolini with Clementine Teriyaki
Serves Two
8 Ounces Sliced Seitan (I use West Soy brand)
1 Cup Sushi RIce
6-8 Stalks of Broccolini
2 Clementines
1 Tbs Vegetable Oil
Japanese Seven Spice, optional
Clementine Teriyaki Sauce
1/2 Cup Low Sodium Tamari
1/3 Cup Light Brown Sugar
1/3 Cup Fresh Clementine Juice
1/4 Cup + 1 Tbs Rice Vinegar
1/4 Cup Water
Zest from 1 Clementine
Rinse your sushi rice in cool water and drain. Cook in your rice cooker or on the stove according to package directions, but 1 cup of sushi rice is usually cooked in 1 1/4 cups of water. Allow to cook completely and steam for 5-10 minutes off the heat while you are preparing the rest of the meal. Total cooking time for the rice will be around 20 minutes.
Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles (this is the sugar caramelizing), so if you don’t see those, keep cooking. Once the sauce is done, it’ll taste good but pretty strong. Set aside.
While the sauce and the rice are cooking, prepare your seitan and broccolini. Slice the seitan into 1/8″ thick medallions, or something similar. I usually don’t prep broccolini any more than rinsing it and chopping off the ends, but if the stalks are particularly thick, you may wish to half them lengthwise. This shouldn’t be the case with most bunches you find in the store, however.
Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.
Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here. Once everything is heated and covered in a nice glaze, serve immediately with the sushi rice. Top with seven spice if you like a little heat.
This sauce is strong so you just need enough to coat — save any extra for a future meal.
Entry Filed under: dinner, fake meat, recipe, sauce/dressing
121 Comments
1. Jonathan | January 20th, 2010 at 3:22 pm
This looks delish! Great to have you and your tasty treats back, Lolo!!
2. Rachel | January 20th, 2010 at 3:25 pm
Looks great! Glad you’re back- I missed the gorgeous food porn!
3. Elle | January 20th, 2010 at 3:43 pm
This looks gorgeous! I’ll admit, I love buying the adorable little crates of Clementines–and now I have another reason to do just that.
4. Kristyna Chantel Tchir | January 20th, 2010 at 4:10 pm
Yay you’re back! So glad! This looks delicious! :)
5. Kristine Elliott | January 20th, 2010 at 4:31 pm
I MISSED YOU!
Welcome back!!!
This looks fabulous, I think it shall be dinner this evening!
YAY!!!
6. Laura | January 20th, 2010 at 4:40 pm
This post is so welcome… I’m exactly looking for tasty, flexible sauces like this. Thanks and welcome back!
7. Heather (Where's the Beach) | January 20th, 2010 at 4:47 pm
Looks delish!! Sounds pretty versatile too, which is even better. Thanks so much for sharing.
8. Anna | January 20th, 2010 at 4:47 pm
Okay, these pictures literally made my mouth water. Nom nom nom.
9. Allie | January 20th, 2010 at 4:51 pm
I’m so glad you’re back!! And this looks delicious! :)
10. thedelishdish | January 20th, 2010 at 4:53 pm
i love the teriyaki substitution!! and the pictures are beautiful. def something id love to try!
11. Brandi | January 20th, 2010 at 4:54 pm
Everything looks delicious, I can’t wait to make this!!!!
Welcome back! We all missed you terribly!!!
12. Laura | January 20th, 2010 at 5:03 pm
Wow, looks delicious…. I was so excited to see this in my reader! thanks!
13. stidmama | January 20th, 2010 at 5:03 pm
Glad you’re back . This looks perfect for Saturday (I need to get clementines..)!
Thank you for the great ideas. I cook at least once a week from your cookbook, too!
14. Mary | January 20th, 2010 at 5:04 pm
YUM. I can’t wait to try this sauce with tofu. My favorite photo in this post is the zesting close-up: beautiful!
15. Jennifer M | January 20th, 2010 at 5:05 pm
So glad to see you’re back! Love this new recipe. I got your cookbook for Christmas, and have been loving that I don’t need to bring my laptop into my kitchen to cook anymore! Thanks for all you do for vegan food. You rock! :)
16. Bethany | January 20th, 2010 at 5:11 pm
Yeah, thanks for the recipe. It looks so good and simple. I have never made a teriyaki sauce and can’t wait to try it. So glad to have you blogging again. You are much appreciated.
17. veggiebelly | January 20th, 2010 at 5:29 pm
Welcome back!! Im so happy to see you blogging again :)
18. Naomi | January 20th, 2010 at 6:47 pm
Looks fantastic! Welcome back, it was a pleasure to see your gorgeous, yummy pictures in my blogroll again.
19. Kristina | January 20th, 2010 at 6:56 pm
We will have to try this one with a gluten-free alternative. I have been using your recipes for lunches lately and receive lots of compliments on how yummie my food looks and smells. I tell them all to head over to your site! Thanks!
20. Kyle | January 20th, 2010 at 7:14 pm
heavens, you sure do make a beautiful food photo!! So glad you’re feeling like blogging again – talent like yours can’t be kept hidden for too long. Thanks for sharing!
21. Michelle | January 20th, 2010 at 7:23 pm
So happy to have you back! I’ve needed a great sauce to go with stir fry and you’ve given it to me. Thanks!
22. anardana | January 20th, 2010 at 7:41 pm
Amazing, as usual.
23. Valerie | January 20th, 2010 at 7:44 pm
I’m so happy you’re back. Coincidentally, I just bought your book today and I’m VERY impressed.
24. melinda | January 20th, 2010 at 8:40 pm
this looks great. i tired cooking a meal with seitan awhile back, and the result were not so good.
so thank you for this yummy recipe.
25. Nichole | January 20th, 2010 at 10:40 pm
Looks so good! Thanks and welcome back!
26. tina | January 20th, 2010 at 11:13 pm
Yay! This post really made my day. It looks amazing (as always). Thank you so much!
27. Neel | Learn Food Photography | January 20th, 2010 at 11:43 pm
Glad to see you back!
Great Photographs and Great Post
I m sure people are happy you started posting. Thank you.
28. Delyla | January 21st, 2010 at 3:16 am
Yay, yay, yay! So glad you are back and I cannot even get half of the ingredients you use. Even so, I can still be fully inspired!
29. Louise | January 21st, 2010 at 5:08 am
So glad you’re back, Lo! It looks amazing! But please feel free to take another break any time, even though we’ll miss you of course.
30. VeganLInda | January 21st, 2010 at 6:16 am
Looks great! I am enjoying your cookbook. So glad you are back!
31. windycityvegan | January 21st, 2010 at 7:11 am
So glad you’re back!! I can’t wait to try this recipe out. I’ve already made broccoli twice this week so I’m resisting the urge to make this tonight, but by this weekend my husband and daughter will be ready for another broccoli dish. And thanks for breaking down the teriyaki basics – it’s one of the few prepared things I still buy, I can’t believe I never figured out how easy it would be to make from scratch.
32. sarah | January 21st, 2010 at 8:56 am
So glad you are feeling well enough to blog again. I said, “YES!” out loud when your blog came up in my google reader. Thanks for taking care of us (and taking care of yourself first)
33. rachael | January 21st, 2010 at 9:22 am
Looks amazing! I bought your cookbook a couple weeks ago and absolutely love it! I’ve discovered that your recipes are very kid friendly too:)
34. Fernando | January 21st, 2010 at 9:26 am
Wellcome back, dear friend!
Great pictures and amazing post!
35. allison | January 21st, 2010 at 9:39 am
I’m glad you’ve made it back. I have some clementines and homemade seitan on hand and this will be what we’re having tonight. Yummy.
36. Amanda | January 21st, 2010 at 10:17 am
Welcome back! The vegan blog world is a better place with you back!!
Oh yum..clementines! Must try this!
37. Greengate | January 21st, 2010 at 10:33 am
I have seitan in the fridge! I can do this recipe with a bit of fudging here tonight. Mr. Williams and Dad will be surprised! Welcome back — I am looking forward to a YumYum spring. xo
38. kerryanne | January 21st, 2010 at 10:58 am
Making it tonight! Looks AWESOME and I’m hoping my 2 year old will find it tempting…
So glad you are back!!!!!
39. Elizabeth | January 21st, 2010 at 11:53 am
Glad you’re back!!
40. Shawna | January 21st, 2010 at 1:38 pm
welcome back, and thanks for yet another easy to make yummy sauce! have been really loving the cookbook, too. thanks for keeping the new ideas coming… your recipes have changed my life/cooking habits in more ways than one.
41. Anne | January 21st, 2010 at 2:16 pm
Welcome back! This looks delicious. Also, you can use the clementines for the wonderful clementine cake you posted last year!
42. anne | January 21st, 2010 at 2:44 pm
ooh, what a great recipe to be back with!
hope things are better.
43. thomas j. | January 21st, 2010 at 3:20 pm
Made this last night, turned out amaaaazing! And there’s definitely lots of room for variation like you metioned w/ subbing seitan for tofo and/or tempeh. The clementines added a nice touch, but I definitely want to try it w/o as well for comparison. But thanks for this awesome recipe, and glad to have you back!
44. karla | January 21st, 2010 at 4:21 pm
Welcome back Lauren! You have been missed :)
Btw made your napoleon stacks for xmas dinner and the family absolutley devoured them! thnx for the great recipe!
45. Karen Cooley Jennings | January 21st, 2010 at 4:35 pm
I cannot begin to tell you how happy I am that you are back. Have so enjoyed all your recipes and posts. May 2010 be a better year for all of us. Warmest regards
46. Raven | January 21st, 2010 at 5:44 pm
I can only say what others have already said: It’s great to have you back! I hope you will be happy and healthy from now on. Thanks for this and all of your recipes.
Raven
47. Ratsofritz | January 21st, 2010 at 6:32 pm
Welcome back! This dish looks AMAZING…thank you so much for sharing it with us.
48. D | January 21st, 2010 at 7:28 pm
Missed you! I am so excited to try this recipe out! And so glad you shared the secret of Teriyaki sauce – I have not only been buying it at the supermarket, but also always buying the most expensive brand I can find, in the hopes it will be good quality. I had no idea it was something basic enough that I could make it myself -I can’t wait to get home and experiment!
SO good to have a new recipe from you!
49. Crystal | January 21st, 2010 at 8:13 pm
I substituted rice wine vinegar for mirin in a recipe just last night. And to think I thought I was clever for doing so.
50. Sherry | January 21st, 2010 at 8:16 pm
Yeah, you’re back!! This recipe looks so yummy! I can’t wait to try it!
51. Tatiana | January 21st, 2010 at 11:26 pm
Just wanted to throw my “welcome back!” out there along with everyone else. As an occasional (and usually accidental) vegan, I’m excited to have more recipes to try.
52. Kala | January 21st, 2010 at 11:35 pm
That looks AMAZING!
53. Ray | January 22nd, 2010 at 2:38 am
Maybe now you will send your testers the books they were promised. Way to show your appreciation!
54. Koek! | January 22nd, 2010 at 2:44 am
Looks delicious!
55. Lisa | January 22nd, 2010 at 10:41 am
I love the recipe. I love the pictures. My omni boyfriend loved the Hurry up Alfredo (I was told I should make it at least once a week), perhaps this teriyaki dish will get him eating green things! Thank you!
56. Dirk L. Archibold-Chester | January 22nd, 2010 at 11:12 am
these look absolutely delicious!
Dirk
57. Allison | January 22nd, 2010 at 12:41 pm
yay, you’re back!!!!!!!! <3
58. MJ | January 22nd, 2010 at 12:50 pm
Welcome back!
59. Joanne | January 22nd, 2010 at 2:20 pm
I haven’t had Seitan is so long. What a great way to eat it again. I love the recipe and the photos make it look irresistable.
60. Becka @Studio222 Photography | January 22nd, 2010 at 6:37 pm
YAY! So glad you’re back!
61. Brooke | January 23rd, 2010 at 10:02 am
I am soooo glad you are back! it looks delish!
62. Jennifer | January 23rd, 2010 at 10:38 am
Welcome back!
I hope you are feeling better!
Can’t wait to make this, but right now am making three spice potatoes for breakfast. I’d held off buying your cookbook because I “knew” one of my daughters would get it for me for Christmas, and I was not disappointed. I’d like to try more of the recipes but can’t get past this one… it is so darn good!
Just laughing because the recipe says “serves two” but I can eat the entire amount and still want more. Those potatoes are addictive.
Thanks for making such a wonderful book and website, and have a happy and healthy new year!
63. Gabrielle | January 23rd, 2010 at 9:57 pm
Thank god your back! I was so hoping for a new recipe tonight!
64. keeryah | January 24th, 2010 at 10:01 am
It’s so nice to see you posting again! Your photos are always so enticing they cause me to salivate!
65. Christina | January 24th, 2010 at 12:30 pm
It’s great to have you back :) and what a fantastic note on which to begin! Cheers! This recipe looks beautiful. Thanks for your unique outlook on cooking.
66. Anne | January 24th, 2010 at 12:49 pm
I was at work, end of day, starving as usual. Saw this post and had to make it for dinner. I cheated in a big way, bought bottled teryaki (loser that I am!) but I want to thank you for the inspiration. I ate quite well that night. Had my seitan with sauteed chard and brown rice. The leftovers were equally delicious.
67. chow vegan | January 24th, 2010 at 4:10 pm
Looks delicious! Glad to see you back! :-)
68. Candybear | January 24th, 2010 at 5:26 pm
Take it easy, Chef. I hope that break helped you out a bit :)
69. Sarah | January 24th, 2010 at 5:39 pm
Yay, you’re back! Not that I am not totally supportive of ‘you’ time : ) But – I am almost done with your book and am super excited you’re back!
70. chi | January 25th, 2010 at 4:44 am
oh goodness. YOU”RE BACK.
WE MISSED YOU <3
and keep the recipes rollin' please. *pathetically pitiful pleading face*
71. Damon | January 25th, 2010 at 6:01 am
Yaaaaayyyyyyyy! You’re back!!!!!!! Bought the book, loved every recipe in it and have recently had a very successful wanton night thanks to you. I read a lot of cookbooks, but your style and approach is my favourite.
Thanks for another wonderfully simple, tasty and adaptable recipe. Please don’t stop.
72. Jill | January 25th, 2010 at 11:34 am
I made this the other day. SO good! You’ve got a knack for
Asian sauces. I’ve been home-cooking for over 20 years…
everything from Indian to Moroccan to Middle Eastern. But the Asian dishes I’ve made, never quite came out right until I got a seasoned cast-iron pan and started making your Asian sauces.
Glad to see that you’re feeling better. It’s hard to gain perspective, find balance, find your center when your mind is overwhelmed with all-encompassing fear and worry. So it’s great to see that you’re back and to see another wonderful creation from you!
Dare I say it, I’m not a Vegan(more like a flexitarian who believes in humane, organic farming.) But, your blog is special and your cooking is special. That’s what I love so much about Vegan Yum Yum. Can’t wait to buy the book!
73. robin k. | January 25th, 2010 at 12:21 pm
welcome back!
74. Gelareh | January 25th, 2010 at 1:19 pm
I have not tried Tempeh just yet. Looking forward to trying this recipe though
75. Tess | January 25th, 2010 at 8:08 pm
The ingredients lists “2 Clementines” in the top section but I don’t see anything about them in the directions (or the photos). Am I missing something? Do you just toss sections in at the end?
76. ann | January 25th, 2010 at 10:17 pm
great to see you back. i bought your cookbook today at porter square books — and i love it! congrats on making it all happen.
77. John Cohrs | January 26th, 2010 at 1:26 am
I am so glad you’re back! I didn’t think I would be the only one to say that, but I am glad. Hope you are well. Thank you for the post!!!!!!!!!!!
78. Erin @ Living and Loving In L.A. | January 26th, 2010 at 1:46 am
Hooray!!! I’m so glad you’re back, especially since I just discovered you, your blog and your fantastic book all while you’re away! I’m OBSESSED with your IPhone app too…I just blogged about it tonight and made your Hot and Sour Cabbage Soup! It’s amazing and so are you!
So happy to have you back! And can’t wait to be a regular commenter here from now on!
XO,
Erin
79. carmen Yap | January 26th, 2010 at 3:27 am
wow…..welcome back! it look yummmm….. keep well ya:-)
80. Laurie | January 26th, 2010 at 1:22 pm
The flavors for the sauce go so well together. Your images just totally enhance the upcoming delightful experience. I can’t wait to try it.
81. suhagi | January 26th, 2010 at 6:01 pm
Im so thrilled to see you back and running again! I made this last night with a few more veggies ( I like asparagus + red bell peppers and onions) and my BF and I inhaled it.. we didnt even come up for air.. it was so yummy! thanks so much for this recipe, I look forward to more!
82. Kat | January 26th, 2010 at 6:15 pm
So glad that you’re back!!! The recipe looks amazing!! (of course) and I simply cant wait for more!
I swear, it feels like Christmas morning! :)
83. Lori | January 26th, 2010 at 9:26 pm
Thanks for the yummy recipe and kudos to the photographer on your site, the pictures (and recipes :-) as always awesome. Welcome back too!
84. VitaMix 5200 Review | January 26th, 2010 at 9:55 pm
Wow, those are amazing shots. What camera/lens are you using to shoot these? I recently bought my first SLR (D40) and have a lot to learn.
85. tina | January 26th, 2010 at 11:38 pm
mmm I made this with tofu, broccoli and potstickers. It is so good! What a delicious recipe (and the pictures are gorgeous, too). Thank you so much! I think it’s wonderful that you are back, but please don’t feel like you have to do too much too soon. Your fans will support you no matter what.
86. Livy | January 27th, 2010 at 10:25 am
Yay! You’re back! I REALLY missed you. Glad you’re feeling better. Now I get my pretty pictures of food fix…of course the recipes are great too LOL!
87. Heather | January 27th, 2010 at 3:33 pm
YAY she’s back! This looks great!
88. Jess - The Domestic Vegan | January 27th, 2010 at 4:18 pm
So glad to see you back, Lolo! I am making this for dinner tonight. My boyfriend is going to flip.
89. Jess - The Domestic Vegan | January 27th, 2010 at 7:55 pm
Okay, this was really fantastic. I doubled the seitan & broccoli amount (and added some kale), but kept the sauce amount the same. It was perfect! Really, really delicious. Served with rice noodles.
90. Lunch & Dinner(s) &la&hellip | January 27th, 2010 at 9:19 pm
[...] but certainly not least, I made the Seitan & Broccolini with Clementine Teriyaki courtesy of Lolo at VeganYumYum. Instead of using storebought seitan, I made my own, and I used [...]
91. Kathy | January 28th, 2010 at 12:17 am
I’m glad you’re feeling better!
This looks awesome, but I’m missing a huge component of this recipe, as well as many others on your blog… I don’t know where to find seitan and tempeh! It’s not that I live in a small town… on the contrary, I live in a major city! I’ve been to the major grocery chains with no luck, and I’ve even visited a popular organic store in my area that doesn’t carry it either. Any suggestions as to where I can purchase them?
92. Winnie | January 28th, 2010 at 7:43 am
Yay! You’re back! Nice to see this lovely post.
93. Sarah the Hipster Veg | January 28th, 2010 at 10:20 am
This looks really great! I will have to try to cook this. I haven’t had broccolini before…but I will pick some up now!
94. Mila | January 28th, 2010 at 11:06 am
I think you may have place the chopsticks the wrong way. But the pictures looks good, I will try this out.
95. Susan | January 28th, 2010 at 9:25 pm
Holy cow, this was great! I used tofu and asparagus since that is what I had, and I cooked brown rice to serve it with. It was amazing. I can’t wait to take the (scant) leftovers to my next class so I can taunt all of the non-vegans with my great lunch. :)
96. Angelune | January 29th, 2010 at 4:56 pm
I made this last night with rapini and tempeh – it was delish! I used all the sauce, but I should have kept half for tonight!
97. shelley | January 29th, 2010 at 9:15 pm
have never commented before but just wanted to say good to see you posting again! have followed your blog for a while all the ways from ireland- your food is amazing!!!
98. Millie | January 31st, 2010 at 8:27 am
Wow, this looks so tasty. Going to try making Seitan some time this week and this will be the first recipe I try with it. Thanks x
99. Annie | January 31st, 2010 at 5:16 pm
ABSOLUTELY DELISH!!! Just discovered your blog yesterday, made this dish last night – SO GOOD!!! The first teriyaki recipe that has ever come out right for me! This is a keeper! Thank you so much!
100. Taylor | February 2nd, 2010 at 10:41 am
I just wanted to say welcome back!! I have been checking your site every week or two hoping for a new recipe and also glad that you have been takng care of yourself, but I’ll admit I almost did a little dance in my office when I clicked on the website and found that you had posted two new recipes YIPPEE!!!
Glad to see you are back at it again, hope all is well and thank you so much for creating this website!
Happy Tuesday!
101. Friday Food « Soul &hellip | February 5th, 2010 at 2:44 am
[...] (Vegan YumYum) [...]
102. Hiroko | February 6th, 2010 at 6:56 pm
This dish was absolutely delicious! Thank you, it has become our new favorite dinner recipe.
103. Brittany | February 8th, 2010 at 8:00 pm
The boyfriend made this for dinner last night and it was delicious. Thank you so much for the recipe!
104. alaina | February 10th, 2010 at 10:32 pm
Thanks for this post! I have seitan in my fridge that I don’t know how to prepare it yet, so this is inspiring me!
105. Alice Stewart | February 11th, 2010 at 5:17 pm
Thank you!! Welcome back! I totally understand and I think you’re awesome. Rock and rest, darlin’.
106. Jessica Marie | February 20th, 2010 at 11:36 am
I am SOOO happy you are back
107. Leslie | February 22nd, 2010 at 2:04 pm
All worldwide soy is GMO! There is no more organic soy, it has been cross contaminated!
Morgellons disease is incurable, comes from eating soy. Switch to quinoa, brown rice & beans sweetie!
108. Steff | February 22nd, 2010 at 5:52 pm
tried out the recipe today…OMG..this was SO GOOD.
also first time i used seitan and didn’t think it would turn out so good.
thanks so much for putting this up!
109. Erin | February 22nd, 2010 at 5:54 pm
I made this for supper about a week ago and it came out totally delish; decided to add some red bell pepper for some complementary color to the broccolini, but that was it. The store didn’t have clementines so I just used the orange juice, but it didn’t matter… total perfection! I’m going to make this with tofu next time since my body apparently can’t digest seitan, and I’m sure it will kick butt just as much the second time around!
I’ve made probably a quarter of the recipes in your cookbook at this point, and my goal is to make every single recipe! At this rate, I’ll have it finished in a few months and, like a select few great books from my past, will flip back to the front and start again. Thanks Lolo!
110. Maria | February 25th, 2010 at 1:09 pm
Thank you for sharing this recipe! I am always looking for ways to cook broccoli, my favorite vegetables.
111. Andrea | February 26th, 2010 at 3:28 pm
Wow….this looks fantastic! Welcome back :D
112. Bob | March 1st, 2010 at 6:00 pm
Welcome back! I love your blog and recipes!
To “Leslie” above… Morgellon’s Disease is the name of a condition that is not well researched or understood. It is not known to be caused by eating soy.
Eat up this yummy dish!
113. Val | March 6th, 2010 at 9:14 am
I finally made this a week ago. It was tasty, sweet and milder than I expected.
I think this dish must be pretty robust because I made a few substitutions and it was still OK. I used dark brown sugar instead of light and maybe a 2/3 dilution of Bragg’s liquid aminos instead of the low-sodium tamari. I also ate it with normal rice, not sushi rice.
The one thing is that I had at least twice as much sauce as I needed. I guess I have leftovers. I think that next time I will make half the sauce.
Thanks for the recipe!
114. justin | March 12th, 2010 at 2:44 pm
This was great. I was a little worried about the sauce being too strong but when I mixed it in with the seitan it worked wonderfully!
115. Ali | April 3rd, 2010 at 1:38 pm
Wow, I’m not a big fan of seitan but that looks amazing. I’m gonna try it out this weekend.
Oh, and your iPhone App is amazing too!
Thanks for all the great ideas.
116. A Day (or more!) of Delic&hellip | April 6th, 2010 at 9:50 pm
[...] recipe I recently tried was from VeganYumYum. It is seitan and broccolini with clementine teriyaki and it is delicious! I had broccoli on hand, so I used that instead, and it was fantastic. I have [...]
117. kenny | April 11th, 2010 at 3:56 am
I love this recipe.
118. Imported Store | April 11th, 2010 at 5:55 am
WOW! I just purchased a VeganYumYum book and I must say I am very very satisfied.
119. Veronica (lifewithnature) | April 15th, 2010 at 11:13 pm
It looks delicious! Too bad my husband can’t eat gluten.
120. Lynette | April 26th, 2010 at 10:07 pm
Great sounding recipe, however the orange flavor just didn’t do it for me…think that next time I will try it without and see If I like it better…keep those new recipes a comin,’ please!
121. Recipes I’m Dying T&hellip | June 24th, 2010 at 5:54 am
[...] This is an oldie from Vegan Yum Yum, but I have never made it and now with my stove being totally useless, I just keep kicking myself. I had all those opportunities and never made it. Click here for the recipe. [...]