The Best of Meatless Monday: Rosemary Seitan Salad

By Chef Ayinde

Meatless Monday just got a little more familiar. I developed this recipe while I was Executive Chef at Jivamukti Yoga School in New York City. Lucky for me, it was an instant favorite. This warm salad has the sweet tang of cranberries and a burst of fresh rosemary. Try it for dinner, or take the mix to work cold and heat it up before adding it to a salad mix for an easy healthy snack!

Enjoy.

Summery Rosemary Seitan Salad
Serves 4| Prep time 5 minutes| Cook time 5 minutes

Ingredients
2 8oz packages of seitan, cut into chunks
2 stalks of celery, diced
¼ cup chopped kalamata olives
½ cup Vegenaise
2 tablespoons dijon mustard
¼ cup soy sauce
2 tablespoons fresh rosemary
½ cup of dried cranberries
Sea salt to taste
Organic mixed greens
1 English cucmber
2- medium carrots
½ cup cherry tomatoes

Step one:
In a medium sized bowl combine seitan, celery, olives, cranberries, and mix well.

Step Two:
In a second small bowl mix Vegenaise, mustard and soy sauce. Mix well and add to seitan and veggies. Mix together. Grill the seitan mixture on a pre-heated counter top grill (a hot skillet will do as well).

Step Three:
In large salad bowls, prepare your greens as you like them using the carrots, cucumbers, and tomatoes. Top with hot seitan and dressing.

Maple Vinaigrette Dressing:
1 tablespoons dry mustard
½ cup organic Vermont maple syrup
1 tablespoons dried basil
1 teaspoon crushed chili peppers
1/4 cup balsamic vinegar
1 cup extra virgin olive
2 cloves garlic
Salt to taste

Step one:
Place ingredients in a blender and blend lightly until the color turns to a shade similar to chocolate milk. Be careful not to over blend–balsamic gets thicker the longer you blend.