Say Seitan Satay five times fast. ;)
The broccoli was seared in canola/sesame oil in a wok on med-high heat until lightly browned. Then we added tamari, turned the heat down to low, slapped a lid on it, and steamed it. The chunks are from the stem (my favorite part), peeled and cubed.
The gyoza were filled with wilted napa cabbage, carrot, ginger and garlic and seared and steamed like the broccoli above.
The satay used the some leftover seitan we had (recipe via Vegan Vittles) that I was able to thread onto a skewer and grill. The sauce was a quick mix of peanut butter, sesame oil, sriracha, tamari and agave. The seitan was briefly marinated, then grilled and basted with the leftover marinade. Yum!