On the way home, Anthony turned to me and declared that he suddenly had a craving for seitan and broccoli stir fry with Soy Vay teriyaki sauce. Too bad for him, since I had already made black bean rice salad for dinner and didn't even have any Soy Vay on hand. He had to make do that night, poor guy, but for lunch the next day I whipped up this version of teriyaki sauce that gets its creaminess from sunflower seed butter. I had intended to take a picture of the finished stir-fry, but lunch was totally chaotic with the kids that day, and when Anthony got home from church he indulged his craving in a big way by filling up one of our biggest bowls with almost all of the stir-fry left. So there was a measly portion left to photograph, and Anthony insisted it would make a terrible picture. If he was just trying to get me to make it again, it worked; I made this dish again tonight, since it was so quick and yummy. As you can see in the picture, we ate this sauce over seitan, broccoli, carrots, red peppers, pineapple, and brown rice, but you can pour it over whatever suits your stir fry tastes. It makes about three servings worth.
3 Tbsp. sunflower seed butter
3 Tbsp. liquid coconut aminos (or soy-sauce if no soy allergy)
3 Tbsp. pineapple juice
1 Tbsp. agave nectar or maple syrup
2 tsp. ground ginger
1 Tbsp. chickpea miso (or regular soy-based miso if no soy allergy)
2 Tbsp. rice vinegar
1 Tbsp umeboshi vinegar (or just sub another tablespoon rice vinegar)
1 Tbsp. lemon juice
1 Tbsp. arrowroot (could sub corn starch if you don't have a corn allergy)
Place all of the ingredients in a food processor and puree until smooth, or just put them all in a small mixing bowl and whisk vigorously until well combined. Cook your stir fry veggies as desired, and then pour this sauce over them and heat for a few minutes to thicken it up.
Those pumpkins are awesome! I think they are excellent depictions of each of you. {And we love Veri Veri Teriyaki, though this sounds like a great substitute/version.}
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