Seitan with raw vegetable salad
Seitan is a popular meat-substitute due to its similar texture and appearance. Here it’s used in a tasty and filling vegan salad.
From Saturday Kitchen
Ingredients
- 2 tbsp vegetable oil
- 200g/7oz log seitan, sliced into 2cm slices (available online)
- 2 tbsp yeast extract
- 4 tsp apple cider vinegar
- 80ml/2½fl oz rapeseed oil
- 1 bulb fennel, sliced thinly on a mandolin and set aside in iced water
- 1 large golden beetroot, sliced thinly on a mandolin and set aside in iced water
- sea salt
For the salsa
- 100²µ/3½´Ç³ú green beans, diced
- 100²µ/3½´Ç³ú mangetout, diced
- 50²µ/1¾´Ç³ú cucumber, diced
- 1 green chilli, diced
- 1 tbsp finely chopped coriander
- 1 tbsp small capers
- rapeseed oil, for drizzling
To serve
- 1 small knob fresh horseradish, grated
- 2 tbsp small capers, deep-fried
Method
Heat the oil in a frying pan and add the seitan then drizzle over the yeast extract. Cook on both side for 2 minutes.
Mix together the vinegar and oil to make a vinaigrette. Season with salt. Drain the fennel and beetroot and toss with the vinaigrette.
Mix together all the salsa ingredients in a bowl, add a little rapeseed oil and stir well.
Arrange the seitan slices in a circle on a plate, slightly overlapping. Place the fennel and beetroot mixture in a ball in the middle of the seitan.
Liberally spoon over the salsa and garnish with a few gratings of horseradish and capers and serve.
