Chimi Seitan Salad with Grilled Vegetables

Welp, this is officially my favorite salad to date. Enough reading, more eating.

Peppered seitan tossed in chimichurri sauce with grilled corn, sweet potato, broccoli and red pepper, garlic croutons and ranch dressing. What's not to love?

Chimichurri Sauce
1 cup packed parsley leaves
1/2 cup packed cilantro leaves
3 garlic cloves, smashed
1/2 cup extra virgin olive oil
3 tbl balsamic vinegar
1/4 tsp red pepper flakes
1/4 tsp sea salt
1/8 tsp pepper

Combine all of the ingredients in a food processor and pulse until smooth, brushing down the sides to make sure everything is combined. Taste and season with more salt if necessary.

Ranch Dressing
1 cup vegan mayonnaise
1 tsp dried parsley
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper

Combine and taste to season if necessary.

Chimi Seitan Salad
8 oz seitan, small dice
1 tbl black pepper
extra virgin olive oil
1 cup small diced, peeled sweet potato
1 cup corn kernels, fresh or frozan
1 small head of broccoli, cut in florets
1 red bell pepper, medium strips
1 head romaine, dark green parts, roughly chopped
2 slices seed bread, crusts removed, medium dice
1 tsp garlic powder

Prepare a grill to medium-high heat. Place a large piece of foil over the hottest part of the grill.
Toss the seitan chunks with black pepper and 1 tbl of olive oil. Spread evenly over the foil and grill for 7-10 minutes until lightly charred. Set aside.
Boil the sweet potato in salted water for 5 minutes then drain.
Toss the sweet potato and corn together in 1 tbl of oil and a pinch of salt. Spread evenly over the foil piece and grill for 5-7 minutes until the sweet potato is fully cooked and the corn has some char on it.
Toss together the broccoli and red bell pepper with 1 tbl of oil, salt and pepper. Grill on the remaining part of the grill for 7-10 minutes until charred and the vegetables are tender. Remove from the grill and roughly chop.
Combine the lettuce with the seitan and all of the grilled vegetables.
Toss the bread chunks with a drizzle of olive oil, garlic powder and a pinch of salt. Grill for 4-5 minutes, tossing occasionally so the croutons don't burn. Add the croutons to the salad mix.
Toss the salad with 3-4 spoonfuls of chimichurri sauce and some ranch dressing to taste.

Agave Teriyaki Seitan & Bok Choy

I went to the store to buy some teriyaki sauce and only saw a couple vegan options. After noticing the price (high), I looked at the ingredients in them and saw that they involved everything I already had at home so I decided to just make my own. I don't know why I didn't just think of that to begin with, seeing as I usually make all my own marinades and sauces. This sauce took a total of 30 seconds to make and has all the flavors I like in it. That's what's so great about making your own condiments, they can be seasoned to your palate and you can bet they won't be anywhere near as unhealthy for you as processed ones. If you don't want to make your own teriyaki, just use 1 cup of your favorite brand.
This whole meal took less than 30 minutes to make while still making all the sauces yourself. If you use a premade teriyaki sauce it will take you 29 minutes and 30 seconds. You decide!

Agave Teriyaki Seitan

teriyaki sauce:
1/2 cup soy sauce

2 tbl organic cane sugar

2 tbl organic light brown sugar

3 tbl rice wine vinegar

3 tbl mirin

3 cloves garlic, smashed

1 tbl sesame oil

2 tbl cornstarch

3 tbl agave nectar
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1/4 tsp pepper
1 garlic clove, grated
1-1/2" piece fresh ginger, grated
Zest from 1/2 lime
2 scallions, divided, finely chopped both white and green parts
2 packs (160z) seitan, medium chunks
1 tbl sesame seeds for garnish
1-13 oz can pineapple rings, drained

Combine the teriyaki sauce ingredients in a blender and blend for 1 minute. Combine the agave, oil, red pepper, pepper, garlic, ginger, lime zest and one scallion in a bowl and stir in 1 cup of your teriyaki sauce. Add the seitan and marinate for at least an hour.
Preheat the oven to 375.
Pour the seitan and marinade in a 9x13" baking dish and roast for 5 minutes, stir once, reduce the heat to 325 and roast 12 minutes more.
While the seitan is roasting, grill the pineapple rings on a grill top over high heat until there have nice black grill marks, 5 minutes.
Garnish with the rest of the scallions and sesame seeds and serve with teriyaki sauce.

Bok Choy
1 head bok choy
2 tsp extra virgin olive oil
black pepper
pinch of red pepper flakes
1 garlic clove, grated
sesame seeds for garnish

Cut the end off the bok choy. Seperate the leaves from the stems. Cut the stems into bite sized pieces.
Heat the oil in a large saute pan or wok. Add the stems and saute for 3 minutes. Then add the leaves and saute 2 minutes more. Season with pepper, red pepper flakes, garlic and steam for 1 minute. Garnish with sesame seeds.