seitán alad

Seitán salad with winter vegetables

Home Lunch

Seitán, often called ‘wheat protein’ or ‘wheat meat’, is a popular vegan meat substitute made of gluten. It is quite poplar in Asian cooking and fairly easy to buy in bigger supermarkets or local organic stores. It is a great source of protein and personally I love having it on its own fried with a little bit of coconut oil and a sprinkle of the pink himalayan salt.

This recipe is a mix of Autumn and winter vegetables and seitán topped with delicious and fresh lemon dressing.

Prep time: 15min  |  Cooking time: 25min  |  Serves: 2
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150g Brussel sprouts

2 large leaves raw kale

150g asparagus

30g alfalfa sprouts

30g red cabbage

1/2 pack  Seitán

1tbsp coconut oil

1/2tbsp olive oil

1tbsp Harissa


2tbsp lemon juice

1tbsp olive oil

1tbsp water

1tbsp agave syrop

2tbsp fresh parsley




  1. In the large frying pan over the medium heat add the coconut oil. Wait a couple of minutes until hot then add halved brussel sprouts and a splash of water then cook until soft and slightly golden brown.
  2. Cut asparagus in half and add them to the brussel sprouts then cook all for another 2-3 minutes then set aside.
  3. In the large salad bowl add chopped kale, thinly shredded cabbage, alfalfa sprouts and the mix of cooked brussels and asparagus. Mix everything well.
  4. Using the same frying pan, add olive oil and sliced seitán. Fry for 3-4 minutes until golden then add harissa and cook for another minute.
  5. For the dressing mix all ingredients in the food blender or food processor then move to a smaller jar or container.
  6. To serve use a medium bowl or a plate, top with the dressing and enjoy.

seitán salad

Nutritional Estimates Per Serving

Calories: 284
Total fat: 13g
Total carbs: 34g
Fiber: 11g
Protein: 14g