Ingredients & Substitutes

Instructions

1. 1

   Combine 4 cups vegetable broth, 1 cup unsweetened pineapple juice, 0.25 cup low-sodium soy sauce, 2 tablespoons grated fresh ginger, and 3 minced garlic cloves in a large pot over medium-high heat, bringing the mixture to a gentle simmer.

2. 2

   Carefully add 450 grams of firm seitan, cut into 1-inch pieces, to the simmering liquid and poach for 15 minutes, then remove the seitan with a slotted spoon and set aside, reserving all the poaching liquid in the pot.

3. 3

   Peel and dice 2 medium sweet potatoes into 1-inch cubes, then steam or boil the cubes for 10-12 minutes until tender, and set them aside.

4. 4

   Add 1 cup full-fat coconut milk and 1 tablespoon brown sugar to the reserved poaching liquid in the pot along with the remaining 1 tablespoon of grated fresh ginger, bringing it to a simmer and reducing slightly for 5 minutes to create a flavorful sauce.

5. 5

   While the sauce reduces, quickly sauté 5 ounces of baby spinach in a separate pan over medium heat for 2-3 minutes until just wilted, setting it aside.

6. 6

   For the tropical salsa, finely dice 0.5 medium red onion and 1 medium red bell pepper, then combine them in a bowl with 0.25 cup chopped fresh cilantro and the juice from 1 whole lime.

7. 7

   Assemble each bowl by distributing the cooked sweet potato cubes, poached seitan pieces, sautéed spinach, and tropical salsa, then generously drizzle with the coconut-ginger sauce and finish with 1 tablespoon of toasted sesame oil divided among the servings.