This Vegan Poke Seitan and Red Cabbage Bowl combines textures and flavors in an urban and premium style: marinated and seared seitan for a flavorful protein base, quick-pickled red cabbage for a crunchy and tangy contrast, lightly seasoned sushi rice that binds the dish. Completed with edamame, creamy avocado, fresh cucumber, and a tamari and sesame oil-based sauce that adds depth and an Asian touch.
Perfect for those looking for a plant-based meal rich in flavor, also great to offer as a take-away option on a contemporary venue's menu.
Ingredients
- 200 g seitan (cubed or thick slices, preferably artisanal or of good quality)
- 180 g sushi rice (cooked and lightly seasoned with rice vinegar)
- 120 g red cabbage (thinly sliced, quick-pickled with vinegar and sugar)
- 1 avocado (ripe, sliced)
- 100 g edamame (shelled and cooked)
- 1/2 cucumber (thinly sliced or in rings)
- 1 carrot (cut into julienne or ribbons)
- 2 tablespoons tamari or low-sodium soy sauce (for marinating and the sauce)
- 1 spoon sesame oil (toasted, for marinating and finishing)
- 1 spoon sesame sauce (tahini) or creamy dressing (for the final sauce, dilute with water or lime juice)
- 1 teaspoon brown sugar (for quick-pickling the cabbage)
- 1 teaspoon sesame seeds (toasted, for garnish)
- 1 lime (juice, to taste)
- 1 teaspoon olive oil (for stir-frying the seitan if needed)
- to taste salt and pepper (to taste)
Preparation
-
1
Cook the sushi rice following the instructions: rinse, cook, and mix with warm rice vinegar; keep covered until assembly.
Durata indicativa: 20 min
Tip: For stickier rice, let it rest covered for 10 minutes after cooking.
-
2
Prepare the quick-pickle: mix rice vinegar, sugar, and a pinch of salt, pour over the sliced red cabbage and let it marinate for at least 10 minutes.
Durata indicativa: 10 min
Tip: Slicing the cabbage very thin helps it absorb the marinade better.
-
3
Marinate the seitan in tamari, sesame oil, and a teaspoon of sugar for 10 minutes, then sauté it in a hot pan with a little oil until golden brown.
Durata indicativa: 10 min
Tip: Sear over medium-high heat to get crispy edges without drying the inside.
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4
Cook the edamame in salted boiling water for 3-4 minutes, drain them and quickly cool them in cold water.
Durata indicativa: 6 min
Tip: Edamame retain color and crunch with a brief blanching.
-
5
Prepare the sauce: emulsify tahini (or sesame sauce) with tamari, sesame oil, and lime juice, adding water until the desired consistency is reached.
Durata indicativa: 5 min
Tip: Taste and adjust with tamari or lime for a sweet-salty-sour balance.
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6
Assemble the poke bowls: distribute the rice, add seitan, red cabbage, avocado, edamame, cucumber, and carrot. Finish with the sauce, sesame seeds, and a squeeze of lime.
Durata indicativa: 5 min
Tip: Arrange the ingredients in zones for a more visually appealing effect; serve immediately to maintain textures.
Notes and Tips
For stickier rice, let it rest covered for 10 minutes after cooking.
Slicing the cabbage very thin helps it absorb the marinade better.
Sear over medium-high heat to get crispy edges without drying the inside.
Edamame retain color and crunch with a brief blanching.
Taste and adjust with tamari or lime for a sweet-salty-sour balance.
Arrange the ingredients in zones for a more visually appealing effect; serve immediately to maintain textures.
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