Prep 40 mins
Cook 15 mins
Although I am a meat eater, I do enjoy well prepared vegetarian/vegan food. The Whole Foods Market near me makes a Tex/Mex kinda flavored Seitan salad, and this is my attempt to make it. Even my meat loving husband likes this.
- 1 (6 ounce) packagewhite wave traditionally seasoned seitan (in the blue box)
- 1 red bell pepper
- 1 green bell pepper
- 1 large tomatoes
- 2 roasted shallots, peeled and cut in half
- 1 small onion, peeled and cut in half
- 1 garlic clove, chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pepper
- 1 teaspoon siriacha chili-garlic sauce
- 2 teaspoons honey (or whatever sweetener you like)
- 1⁄2 lime, juice of
- 1 tablespoon olive oil (or more to taste)
- Peel the shallots and cut in half.
- Cut the peppers in half, remove seeds, and place on a baking sheet cut side down with the shallots and the onion that have been peeled and cut in half. Brush with a bit of oil, and place under the broiler until the skins of the peppers turn black. (you can also just place on a grill, turning until the skins are blackened.
- Place all the vegetables in a bowl and cover with plastic wrap for about 15 minutes and then peel the skins off the peppers, and Tomato.
- Chop all the vegetables up and put in a bowl.
- Drain the seitan, and heat some oil in a small frying pan. Fry the seitan on all sides until lightly golden brown. Slice the larger chunks of seitan and add all the seitan to the bowl of chopped vegetables.
- Add the rest of the ingredients and mix well.
- Chill at least 2 hours to let the flavors to mix.
- Serve either chilled or at room temperature.