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Korean BBQ Seitan with Sugar Snap Peas and Coconut Jasmine Rice

Korean BBQ Seitan with Sugar Snap Peas and Coconut Rice | www.thatwasvegan.com

Beautiful, sticky, delicious, spicy, vegan Korean BBQ Seitan! And knowing that I was going to pair it with the sweet sugar peas and coconut rice gave me all the confidence I needed to make the bbq sauce extra spicy!

Korean BBQ Seitan with Sugar Snap Peas and Coconut Rice | www.thatwasvegan.com

So. SO.

I’m in the new condo. Parts of it are great and look like this:

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Aaaaand parts of it basically still look like this:

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The rest is somewhere in between. I’m just waiting on that magical email from Home Depot to appear in my inbox. The one that reads “Your cabinet will arrive tomorrow!”.

Yes, you read that right. Cabinet. Singular. As in, I have everything I need except for one, stinkin’ cabinet. That’s all that’s holding up my new kitchen being installed. Well, the cabinets at least. THEN I have to have the counter guys come and measure and then I’ll wait for that final piece. I haven’t even decided what material or color I’m going for with my counter top. I’m thinking something with a hint of green, and definitely a solid surface, but I’m still hung up on concrete vs. something manufactured like Corian and the like. Then, after that there’s the backsplash to be chosen and the floor to be installed, oh and I’ll need to paint and choose window treatments and I think maybe some new lighting fixtures and did I mention that I might remodel the pantry as well?

Yah. Welcome to my panic attack. All so I can cook up more pretty little dishes to share with you, my fabulous interweb friends 🙂 

Okay I feel better now. Thank you for letting me get that off my chest, haha! And speaking of feelings… I’m sure you all know Angie of Angie Eats Peace. She did a guest blogger spot for me last year when I was traveling, and she’s just an amazing person. Well she started a second blog called Spiritual Bahana which is all about spirituality. She does a piece called Spiritual Sidebar where she interviews other peeps about their spirituality, and this week it was my turn! So please go check it out and let us know what you think! Share your thoughts on spirituality!

Korean BBQ Seitan with Sugar Snap Peas and Coconut Rice | www.thatwasvegan.com

Back to cooking. I really, really can’t wait to have a functioning kitchen again. I miss cooking! I miss everything that goes into recipe creation, even the failures. I miss filling myself up with sauvignon blanc and taking strange, flavorful chances that sometimes end in flashes of culinary genius luck! 

And I miss Korean food. There are plenty of Korean restaurants in Denver, but not any (that I know of) serving up the seitan. 

Korean BBQ Seitan with Sugar Snap Peas and Coconut Rice | www.thatwasvegan.com

Interested in more Korean recipes, veganized? How about some Creamy Kimchi Pasta with Bacon, or Korean BBQ Chickpea Tacos? How about a Korean BBQ and Kimchi Pizza?


 

Korean BBQ Seitan with Sugar Snap Peas
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 2 loaves of homemade seitan sliced into thin strips
  2. 1-2 tablespoons Korean hot pepper paste (Gochujang)
  3. 3 tablespoons soy sauce
  4. 1 tablespoon sesame oil
  5. 3 tablespoons brown sugar
  6. 2 tablespoons water
  7. 1 tablespoon rice wine vinegar
  8. 1 teaspoon minced garlic
  9. 1/2 teaspoon onion powder
  10. Additional sesame or hot chili oil for frying
  11. 3 cups frozen sugar snap peas
  12. 1 batch Coconut Jasmine Rice (recipe below)
Instructions
  1. In a mixing bowl, combine the pepper paste, soy sauce, 1 tablespoon sesame oil, brown sugar, water, vinegar, garlic and onion. Add the seitan and stir until coated. If you have time, let this marinate in the fridge for 30 minutes (although it's not necessary).
  2. Heat about a tablespoon of oil in a skillet over medium. When hot add the seitan strips, cooking 3-4 minutes on each side. You want them to get crispy and for the sauce to sort of caramelize, but don't let them burn. I like to spoon a bit of the remaining sauce into the pan as well- makes it extra sticky and flavorful! Pour the snap peas in for the last couple minutes, making sure to add some sauce to stir over them as well.
  3. When everything is done, serve hot with the coconut jasmine rice.
That Was Vegan? http://www.thatwasvegan.com/
Vegan Coconut Jasmine Rice
Serves 4
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Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 tablespoon earth balance
  2. 1 tablespoon brown sugar
  3. 1 teaspoon salt
  4. 2 cups jasmine rice, rinsed
  5. 1 1/2 cups lite coconut milk (culinary, not the drinkable kind)
  6. 1 1/2 cups water
  7. 1/4 cup unsweetened coconut flakes
Instructions
  1. Melt the butter in a medium saucepan over medium heat, then stir in the brown sugar and salt until completely dissolved. Stir in the rice and increase heat to medium/high. Continue to stir for 1-2 minutes, then add the coconut milk and water. Bring to boil, then cover and reduce heat to medium low. Allow to simmer (without lifting the top!) for about 20 minutes. Remove from heat but leave covered for another 10 minutes. Stir in the coconut flakes, leaving out a small pinch to sprinkle on top when you serve!
Adapted from Steamy Kitchen
Adapted from Steamy Kitchen
That Was Vegan? http://www.thatwasvegan.com/
 

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{ 8 comments… add one }
  • Connie Fletcher March 4, 2015, 3:34 pm

    OMG…that looks really great!!! So does the seitan…lol…..I know, moving can be soooo very taxing on one’s serenity, but that’s the nature of the beast. I will be making this!!!!!

  • Angie March 7, 2015, 7:20 pm

    Thank you, again for sharing on our blog! We appreciate it.

    I am super impressed that you are making all this delicious food in the midst of renovating!

    • Barb March 9, 2015, 10:53 am

      Uhhhh… technically it was all made before, I’ve just been sitting on the pics 😉

  • Jennifer March 9, 2015, 5:12 am

    The peas look awesome! I’ll have to bookmark this recipe and try it out when peas are in season at my CSA.

    • Barb March 9, 2015, 10:53 am

      It would be amazing with fresh peas!

  • Meredith March 9, 2015, 7:11 am

    I need more seitan in my life. This looks so yummy! 🙂

    I *love* your new bedroom! I can’t wait to see what the new kitchen will look like!

    • Barb March 9, 2015, 10:52 am

      Thanks! I’m really loving it too 🙂

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