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
150g Brussel sprouts
2 large leaves raw kale
30g alfalfa sprouts
30g red cabbage
1/2 pack Seitán
1tbsp coconut oil
1/2tbsp olive oil
2tbsp lemon juice
1tbsp olive oil
1tbsp agave syrop
2tbsp fresh parsley
- 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.
- Cut asparagus in half and add them to the brussel sprouts then cook all for another 2-3 minutes then set aside.
- In the large salad bowl add chopped kale, thinly shredded cabbage, alfalfa sprouts and the mix of cooked brussels and asparagus. Mix everything well.
- 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.
- For the dressing mix all ingredients in the food blender or food processor then move to a smaller jar or container.
- To serve use a medium bowl or a plate, top with the dressing and enjoy.
Nutritional Estimates Per Serving
Total fat: 13g
Total carbs: 34g