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Isa Chandra Moskowitz's vegan seitan negimaki is made from scratch and packed with flavor.

Isa Chandra Moskowitz is a pioneer of delicious plant-based cuisine, with a ton of cookbooks under her belt. Her recent release has a signature fantastic name: The Superfun Times Vegan Holiday Cookbook. Everything is as colorful and attractive as it is delicious and hearty, particularly this vegan seitan negimaki. 

Beautifully grilled teriyaki rolls stuffed with vibrant scallions — swoon! The characteristics that I wanted to really shine were the charred grilled flavor and, of course, the scallions. The simple marinade of hoisin and mirin really does its job, keeping things juicy with the perfect marriage of sweet and savory. This recipe makes more seitan than you’ll need, but that’s okay — any leftover seitan will be great in a stir-fry. It may take a couple of tries before you get the strips perfectly thin for wrapping.

Tip: If you’re cooking these on an outdoor grill, soak the toothpicks in water for at least 15 minutes beforehand so that they don’t burn too badly.

Reprinted with permission from The Superfun Times Vegan Holiday Cookbook