Lemon and rosemary seitan salad
Lemon and seitan are one of those combinations that work very well together. Seitan shreds are available in a wide range at any supermarket: some are already flavoured, others have a neutral taste or are spiced with herbs. For this recipe, I choose rosemary-spiced seitan. However, if you can’t find it, you can simply add rosemary to your salad and the result will be pretty much the same (if not even better)!
This fresh salad is very quick to prepare and is ideal for office lunches or a light dinner in hot summer days.
- A little olive oil
- Pinch of garlic salt
- 70-80 gr seitan shreds
- Juice of 1 lemon
- 1 tablespoon maple syrup
- 2-3 lettuce leaves
- 4-5 palm hearts
- 1 tomato
- Pinch of black sesame seeds
- Pinch of rosemary (depending on seitan)
- 1 tablespoon vegan mayonnaise
In a bowl, whisk together the lemon juice, maple syrup and rosemary (if needed). Add the seitan shreds, stir well and leave to season for 5 minutes. Rinse and slice the lettuce, palm hearts and tomato.
In a sauce pan, add a little olive oil and add a pinch of garlic salt before heating to low. Add the seitan shreds and cook for 3-4 minutes, until lightly brown. Transfer the seitan in the salad bowl, mix well with the sliced veggies. Finally, stir in a tablespoon of vegan mayonnaise and sprinkle on top with sesame seeds.
Enjoy your salad fresh!