Wednesday, March 2, 2011

Seitan Salad Sandwiches

A great seitan salad that tastes better the longer it sits. If you don't do bread, put a scoop over a green salad with additional apple slices, grapes and almonds.
The addition of raw apples and grapes adds a great crunch and gives this cold salad body and more nutrients. You can probably tell from the picture that the salad looks slighty soupy, that is because I originally planned to use 1 cup of veganaise. After seeing the results, I modified my recipe down to 1/2 cup.

Sauteed seitan, red onions and celery seasoned with dill, dijon and sesame seeds, tossed with crunchy red apples, grapes and toasted almonds and served with fresh spinach on a crusty roll.

Seitan Salad Sandwich
makes 4 servings
2 tbl extra virgin olive oil
8 oz crumbled seitan, or chunks that you've minced
1/4 cup minced red onion
1 bay leaf
1 celery stalk, minced
1 tbl dijon or stone ground mustard
1/2 cup veganaise
1 tsp dried dill
1 tsp sesame seeds
pinch black pepper
salt to taste
1/4 cup small dice fuji apple, skin on, plus slices for the sandwich
1/4 cup halved red grapes
3 tbl slivered toasted almonds
1 scallion, green parts only, sliced on a bias
1 cup baby spinach leaves
hoagie rolls or 12-grain bread, toasted

Bring a medium sized saute pan up to heat with the olive oil. Add the seitan, red onion, bay leaf, celery and 1/2 tsp salt. Saute over medium-high until the seitan is golden brown and the onions are soft and translucent, 7 minutes. Remove from the heat, remove the bay leaf and let cool while preparing the dressing.
In a medium sized bowl, mix together the mustard, veganaise, dried dill, sesame, black pepper and salt to taste. Add the seitan mixture and stir to combine. Chill for 20 minutes to allow the flavors to meld together.
Fold in the diced apple, grapes and almonds when just ready to serve and spread between a toasted hoagie roll or two slices of good bread with spinach and thin apple slices.

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