Courtney Paisley is the director of Young Professionals for Agricultural Development (YPARD), a global youth network bringing stronger engagement and inclusion of youth in the agricultural sector. Courtney’s educational background is in natural resource management with an emphasis on international programmes. She has previously worked for SolarAid, IOM, Oxfam and the CGIAR in Kenya and Tanzania.

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Braised Seitan with Shitake and Portobello Mushroom Medley

1 package of your favorite seitan, drained and lay out on dish towel to dry

1 onion, cut in half, then sliced into crescent moons

2-3 carrots, cut into chunks

1 head broccoli, cur into florets

3 portabello mushrooms, sliced

6-8 Shitake mushrooms, stems removed, sliced

2 Tbs. grated ginger

2 Tbs. chopped garlic,

Olive oil

4 Tbs. tamari (to taste)

¼ t. smoked paprika

1 Tbs. Dark sesame oil

2 Tbs. Aji Mirin cooking wine

1 t. hot sesame oil (optional)

2 Tbs sesame seeds, toasted

Cover the bottom of wok with oil. When oil is hot, add the onions. Add 1 Tbs. garlic, 1 Tbs. ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, Add more oil or a little water if needed. Cook for a few minutes more, than add the mushrooms, and let those cook down for a few minutes. When the mushrooms are soft, remove the vegetables from the wok and transfer to bowl, set aside. Add more oil to the bottom of the wok. Add the remaining ginger and garlic to the wok and cook for 30 seconds. Add the seitan, and sear that for 5 minutes. Add smoked paprika, and cook for 2 more minutes. Add 2 Tbs. tamari and sear for another few minutes. Return the vegetables to the wok and add aji mirin and another 2 Tbs. tamari. Cook the vegetables with the seitan for a few minutes to allow the flavors to meld. Add the dark sesame oil for taste and the hot sesame oil, if using. Taste. Add more tamari if desired. Sprinkle with 2 Tbs. of toasted sesame seeds.