Roasted Vegetable Seitan Salad

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 (6 ounce) package white wave traditionally seasoned seitan (in the blue box)
• 1 red bell pepper
• 1 green bell pepper
• 1 large tomato
• 2 roasted shallots, peeled and cut in half
• 1 small onion, peeled and cut in half
• 1 garlic clove, chopped
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon siriacha chili-garlic sauce
• 2 teaspoons honey (or whatever sweetener you like)
• 1/2 lime, juice of
• 1 tablespoon olive oil (or more to taste)

Recipe

• 1 peel the shallots and cut in half.
• 2 cut the peppers in half, remove seeds, and place on a baking sheet cut side down with the shallots and the onion that have been peeled and cut in half. brush with a bit of oil, and place under the broiler until the skins of the peppers turn black. (you can also just place on a grill, turning until the skins are blackened.
• 3 place all the vegetables in a bowl and cover with plastic wrap for about 15 minutes and then peel the skins off the peppers, and tomato.
• 4 chop all the vegetables up and put in a bowl.
• 5 drain the seitan, and heat some oil in a small frying pan. fry the seitan on all sides until lightly golden brown. slice the larger chunks of seitan and add all the seitan to the bowl of chopped vegetables.
• 6 add the rest of the ingredients and mix well.
• 7 chill at least 2 hours to let the flavors to mix.
• 8 serve either chilled or at room temperature.