Steamed Seitan and Kabocha Squash 'Wat' with Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. Cook in a steamer or pot with 1.5 cups of water until fluffy.

Steam the cubed kabocha squash and seitan chunks together in a bamboo basket set over boiling water for 12-15 minutes, or until the squash is tender enough to pierce with a fork and the seitan is hot and supple.

While the main components steam, finely dice the white onion and garlic. In a dry, non-stick pan, toast the onion and garlic until fragrant and slightly translucent.

In a large bowl, toss the steamed squash and seitan with the sautéed onion-garlic base. The starch from the squash will create a natural, creamy 'wat' consistency. Sprinkle with sumac for a bright, acidic finish.

To plate, mound the fragrant jasmine rice in the center of a wide bowl. Spoon the hearty seitan and kabocha mixture over the top. Garnish generously with the chia seeds for a satisfying, nutty crunch and a final dusting of fresh parsley. Serve hot, letting the steam carry the earthy aromas to the table.