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Exotic Seitan Salad



This vibrant salad is fabulous served warm, and is substantial enough to eat as a lunch or supper. Tinned gluten, or seitan, is available from Asian grocery stores and health food shops. here for Vegan Volumes' recipe archive...




tin of glutens (seitan) in soy sauce 280g

Drain glutens, reserving the sauce. Dry glutens on kitchen paper and slice into bite-sized pieces.

flour 1-2 Tbsp Mix and use to lightly coat the gluten pieces.
freshly ground black pepper generous sprinkle
vegetable oil 2 Tbsp Heat oil in a non-stick frying pan. Fry coated gluten pieces for 1-2 minutes on each side, until browned and crispy on the outside. Remove and drain on kitchen paper.
red onion, finely sliced 50g Place together in saucepan and cook, covered, for 2-3 minutes.
reserved gluten sauce 3 Tbsp
cooked pinto beans, rinsed 75g Add to pan and continue to cook gently for 1 minute.
cucumber, cut into matchsticks 50g
red pepper, diced 50g
mango, diced 50g
spring onion, sliced 1
lemon juice 1 Tbsp
pineapple or other fruit juice 1 dstsp
olive oil 1-2 tsp
garlic, crushed 1 clove
Iceberg lettuce, finely shredded 100g Place in serving dish, with hot salad ingredients and glutens. Toss, and serve with warm crusty bread, or glass noodles.
Serves 2 as a main course.

Recipe by Helen Edwards

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