Vegan Sukiyaki

Makes 4 Servings

Gluten-free option


1 large sweet onion, sliced

2 tablespoons extra-virgin olive oil, divided

2 tablespoons plus 2 teaspoons gluten-free tamari, divided

1 cup plus 2 tablespoons vegetable broth, divided

8 ounces cremini or white button mushrooms, sliced

3 very large stalks celery, thinly sliced

1 block (14 to 16 ounces) extra-firm tofu, pressed and cut into cubes (see note)

8 ounces seitan, thinly sliced (see note for gluten-free option)

2 to 4 heads baby bok choy, cut in half lengthwise

3/4 large head napa cabbage, cut into thin strips

3 tablespoons maple syrup

Put the onion, 1 tablespoon olive oil, and 1 teaspoon tamari into a 12 to 14-inch wide large, deep skillet and cook, over medium heat, stirring occasionally, for 3 minutes. Add the mushrooms, celery, 3 tablespoons broth and 1 more teaspoon tamari. Cover and cook over medium heat for 7 minutes, stirring occasionally. Transfer the onion/celery mixture to a plate and loosely cover to keep warm.

Put the tofu, seitan, 1 tablespoon olive oil and 2 tablespoons broth into the skillet and cook for 5 to 6 minutes, turning the tofu and seitan after 3 minutes. Push the tofu and seitan to the side of the skillet. Add the bok choy to a section of the skillet, and then add the napa cabbage into a separate corner of the skillet, pushing the cabbage down to help compress it so it will almost fit in the skillet. Add the onion/celery mixture, pushing it into a separate corner of the skillet. Add the remaining broth. Put 2 tablespoons tamari and the maple syrup into a small bowl and briskly whisk to combine. Pour the tamari/maple mixture over all of the ingredients in the skillet. Decrease the heat to medium-low. Press the cover down over the ingredients (the cabbage will make it almost over flowing, but it will really cook down!) and cook for 10 to 11 minutes, or until the veggies are very tender. Serve each person one-quarter of the sukiyaki ingredients with Basmati Rice with Cashews and Scallions (below) on the side.

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets and replace the seitan with an additional ½ to ¾ block (8 to 12 ounces) of tofu.


Basmati Rice with Cashews and Scallions

Makes 4 servings



1 cup uncooked brown basmati rice, rinsed and drained

2¼ cups water (see note)

1/2 large vegan bouillon cube (or 1 small cube)

¼ cup chopped roasted and salted cashews

1 large scallion, thinly sliced

Put the water, rice and bouillon into a medium-sized saucepan. Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover and cook for 35 to 40 minutes, or until all of the liquid is absorbed. Fluff the rice with a fork, and remove from the heat. Fold in the cashews and scallions. Cover and let stand 5 to 10 minutes and serve.

Chef’s note: If you prefer firmer rice, decrease the water to 2 cups.


Maple-Sweet Potato Mini-Pies

Makes 6 servings

Gluten-free option



3 cups baked and chilled sweet potatoes (about 1 1/2 large or 2 medium-large potatoes, see notes)

5 tablespoons maple syrup, divided

3 tablespoons whole-wheat flour, gluten-free oat flour or gluten-free “1- to- 1” flour

3/4 teaspoon ground cinnamon, divided



1 1/4 cups vegan ginger cookie crumbs (see note)

3 rounded tablespoons vegan buttery spread, plus more for coating pan



6 pecan halves

3 tablespoons maple syrup


Preheat the oven to 375 degrees F. Lightly coat a 6-cup jumbo muffin tin with vegan buttery spread. Line each cup with two, 2- by 7-inch parchment paper strips (see photo). To make the filling, cut each cold sweet potato in half lengthwise and scoop out the pulp. Put the sweet potato pulp, 3 tablespoons maple syrup and 1/4 teaspoon ground cinnamon into a medium-sized bowl and mash using a potato masher or large fork until combined. Add the flour to the sweet potato mixture and stir to combine.

To make the crust, put the cookie crumbs and vegan buttery spread into a small bowl and combine using a dough blender until the mixture resembles wet sand, adding a bit more vegan buttery spread if needed. Divide the crust ingredients evenly among the 6 muffin cups and press the crust evenly into the bottom of each cup. Fill each muffin cup with one-sixth of the filling and smooth the top. Sprinkle the top of each mini pie with about 1/16 teaspoon of cinnamon. Bake for 35 minutes.

Put the pan on a wire rack and gently run a knife around the perimeter of each mini pie. Put the remaining 2 tablespoons maple syrup into a small bowl. Top each little pie with 1 pecan half and, using a pastry brush or small spoon, spread some maple syrup over the top of each sweet potato pie. Let cool 30 minutes. Using the paper strips, lift each pie out of the muffin cups. Carefully peel back and remove the paper strips from each pie. (The pies will be very soft while warm, so you may need to re-shape them a bit, at this point.) Put the pies on a serving plate and serve warm, loosely cover and refrigerate for 3 to 4 hours to firm up, and serve cold. Covered tightly and stored in the refrigerator pies will keep 2 days.


Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free cookies, available in many supermarkets.

Chef’s note:The sweet potatoes may be baked up to 2 days in advance of preparing this recipe and stored, tightly wrapped, in the refrigerator until use.