So, I love salad. I love salad so much that you’ll probably see a lot of salad recipes on the blog. This salad, however, is one of the best. (FYI, I say this about every salad–you’ll learn.) For now, check out this really nice asian inspired salad. 

Making your own seitan can be an interesting experience. If you’re a little hesitant, watch some videos on YouTube to get the hang of it. Once you get a grip on a good broth/vital wheat gluten ratio, it usually turns out fine! This recipe ensures crispy, flavorful seitan every time.

INGREDIENTS

1 22oz package of vital wheat gluten (I use Bob’s Red Mill brand)

1 tsp salt

1 tsp garlic powder

1 tsp onion powder (I use Trader Joe’s Multipurpose Umami Seasoning)

1 tsp sage

vegetable bouillon or broth

1 head romaine lettuce

1 cup spinach

½ cup angel hair cabbage

1 scallion

1 cucumber

soy sauce

maple syrup

sriracha

sesame oil

ginger powder

sesame seeds

vegan mayonnaise 

peanut butter

Not the most appealing looking food, but I promise it tastes good!

1. Mix a ½ pot of water and 2 teaspoons of vegetable bouillon together. While waiting for it to boil, make the seitan.

2. For the seitan, in a bowl combine 2 cups of the vital wheat gluten along with the salt, garlic powder, onion powder, and sage. Pour 1 ¼ cups of vegetable broth over the wheat gluten, mixing with a spoon and then as it becomes stickier, knead it like bread with your hands until the powder is well incorporated. Add more vegetable broth if needed.

3. Cut the loaf of seitan into very small bite-sized pieces. Drop the pieces into the boiling vegetable broth water and let simmer on medium heat for about 25 minutes. This cooks the seitan and infuses the flavor.

4. While letting the seitan boil, chop the romaine, spinach, cabbage, scallion, and cucumber and toss together in a bowl for your salad base.

5. Once the seitan is done boiling, place it in a pan with some cooking spray to brown for about 10 minutes. Mid-way through browning, add in your flavoring sauce. (For the flavoring sauce, whisk together some soy sauce, 1-2 tbsp of vegan mayo, maple syrup, sriracha, sesame oil, ginger powder, and sesame seeds. Add more or less ingredients to your liking.) Pour this sauce over the seitan and let it brown for another 10-15 minutes, or until it’s nice and crispy.

6. For the salad dressing, combine peanut butter with soy sauce, maple syrup, sriracha, sesame oil, and hot water to thin it out.

7. Place all ingredients in a bowl and top with whatever you like. I added walnuts, wonton strips, avocado, and extra sriracha. Enjoy!

I’d love to see your salads! Tag @vidrology in your recipe photos on Instagram and share the love!