Thai "Steak" Salad (Vegan)

Thai "Steak" Salad (Vegan)


1 package Seitan, marinated at least 2 hours (marinade recipe below)

marinade ingredients:

  • 1/4 cup tamari
  • juice of 2 juicy limes
  • 1 onion, chopped
  • 6 cloves garlic, crushed
  • 1/4 cup red wine
  • 1 tbsp maple syrup
  • 2 tsp toasted sesame oil
  • 1 tbsp olive oil
  • 1 tbsp sriracha, or to taste
  • 1 thumb sized piece ginger, peeled
  • 1 tsp crushed red pepper flakes
  • 1 tsp white pepper 
  • thai chili peppers, to taste
  • several drops scotch bonnet pepper sauce(optional) 

seitan preparation steps: 

1.  place all marinade  ingredients in food processor and process until smooth

2. place marinade and seitan in a bowl or plastic bag-make sure seitan is well covered with marinade--let sit at lease two hours in refrigerator

seitan cooking preparation steps:

1. remove seitan from marinade with slotted spoon and place marinated  seitan in a hot oiled skillet, do not move until golden brown, flip once - remove from heat and set aside

2. add left over marinade mixture to hot pan to deglaze pan-pour hot marinade over set-aside seitan

salad ingredients:

  • 1 head romaine lettuce, chopped
  • 1 small red onion, sliced thin
  • 1 roasted red pepper, sliced
  • 12 cups steamed green beans (still a bit crunchy)
  • 1/2 cup red cabbage, julienned
  • 1 large carrot, shredded
  • 3-4 scallions, sliced on the diagonal
  • 1/2 cup fresh cilantro leaves 
  • 1 or 2 thai chili peppers, julienned (optional)

 salad preparation steps:

1. dress lettuce, carrot, cabbage, and red onion with juice of two limes, 1 tbsp tamari, 1-2  tsp toasted sesame oil, and toss well

2. place dressed lettuce  mixture on plate and arrange with green beans and roasted red pepper slices

3. place cooked seitan on top and garnish with scallions and fresh cilantro leaves


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