Teriyaki Seitan Burgers with Honey Ginger Slaw

Been using the grill a lot since it has warmed up outside. Last night we made seitan burgers and grilled some brussel sprouts. Pre-cook your brussels by boiling for about 5 minutes blanching in cold water, then cut  the stems off and then add to skewers.  We brushed the teriyaki glaze on the burgers and the sprouts and then added more to the sandwich buns to make it a little juicier.

For the Seitan Burgers:

• 1 cup vital wheat gluten
• 1/4 cup nutritional yeast flakes
• 1 tbsp chickpea flour
• 1 tea sp onion powder
• 1/2 tea sp garlic powder
• 1/4 tea sp white pepper
• 2 tbsp “beef” flavor broth powder
• 3/4 cup water
• 4 tbsp Bragg Liquid Aminos
• 1 tbsp vegetable oil
• 1 tea sp liquid smoke
• You also need sandwich buns and anything else you want to dress your burgers with

Mix the ingredients together and flatten out into 8×8 baking dish covered in aluminum foil for easy clean up. Bake at 350 for 35 minutes. At this point the seitan is fully cooked but you can add more flavor on the grill and then cut into burger patties.
 
For the Teriyaki Glaze :

• 1 tea sp chili garlic sauce
• 1 tbsp siracha
• 1/3 cup soy sauce
• 1/4 cup white wine
• 1 tbsp rice wine vinegar
• 1 tea sp onion powder
• 1/2 cup honey
• 1/2 cup water combined with 1 tbsp corn starch

Mix all the ingredients together except for the water corn starch mix. Bring to a low boil and and the corn starch mix. Boil for 5 minutes to reduce and thicken the glaze.

For the Honey Ginger Slaw:

• 1 small head of savoy cabbage
• 1 small head of radicchio
• 3 tbsp ginger paste
• 3 tbsp sesame oil
• 3 tbsp honey
• 1/2 cup rice wine vinegar

Finely chop the savoy cabbage and radicchio. Add to large bowl and mix well with other ingredients.