Soy Curl Broccoli Teriyaki (gluten free vegan)

Came up with a elimination diet friendly meal for my hubby. He loves teriyaki chicken, and when I saw soy curls in bulk (where I could try them in a small quantity first) I knew I had to try it.  This meal is gluten free, vegan, has no nuts, and does not have nightshade vegetables.   You could make this seed free too if you used coconut or olive oil and opted out of the sesame seed topping.

He voted this the most tasty of the elimination diet dinners in nearly 2 weeks! So it is a winner. We really like the soy curls- great texture and they soak up the teriyaki flavor. I love that they are stored dry in the pantry (instead of refrigerated aseptic boxes which create more waste). We'll be getting these on future shopping trips!

Method:

Get the rice cooker going with brown rice.

Make teriyaki sauce, using gluten free soy sauce (sometimes labeled tamari).  The basic idea is to simmer the following, stirring often, until it thickens.
1/2 C mirin
1/4 C sake
1/4 C gluten free soy sauce
2 TB sugar
1 tsp grated ginger

Wash, cut and steam broccoli until tender (approx 5-6 minutes, but still al dente) then refresh with cool water. Set aside.

Dice 1/2 yellow or white onion.

Wash and slice 4-5 cremini or button mushrooms.

Soak 1 C soy curls in hot water with a dash of GF soy sauce, let sit for 10 minutes.  Then drain and squeeze out extra moisture.

In a hot pan, add 1 TB sunflower oil (or your oil of choice) and coat bottom of pan. 

Saute onion and mushroom, adding salt, cracked black pepper and 4 cloves crushed garlic.  Once the onion is browned a little and the mushrooms are cooked down, then add the soy curls and a drizzle of the teriyaki sauce. Stir and heat.

Add steamed broccoli, stir to combine and warm through.

Dish up rice, then stir fry. Drizzle additional teriyaki sauce to taste, and optionally sprinkle with black sesame seeds.