Seitan Salad

I first had a similar version of this dish at Tamarind, a vegan-friendly place in downtown Bar Harbor around the Village Green. I really like this salad alongside Chickpea Artichoke Salad – they are similar but compliment each other well. Like making pasta sauce, you shouldn’t need to measure for this recipe…just eyeball it. The ratio of ingredients just isn’t so important.

~1 C seitan, homemade or store bought, cold or at room temp (just not frozen)
~1/2 C almonds
~1/3 C dried cranberries
~1/3 C vegan mayo

Put seitan and almonds into a food processor and pulse until coarsely chopped. There should be no whole almonds left, and it should look chunky – nowhere near smooth. Dump into a medium size bowl and add cranberries and mayo, combine well. I recommend a 15-30 minute sit in the fridge to chill and meld flavors.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s