Barbecue Seitan with Rotini Pasta Salad

Barbecue Seitan

with Rotini Pasta Salad

dinner

Vegan Mayo Squash Seitan Root Vegetables Pasta Carrot BBQ Sauce Agave Quick and Easy Party Foods Comfort Foods High-Protein Nut-Free American Dinner
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
750
FAT
24g
CARBOHYDRATES
36g
PROTEIN
42g

MAIN INGREDIENTS

  1. 1 carrot
  2. 2 radishes
  3. 1 celery stalk
  4. 1 zucchini
  5. 8 oz seitan
  6. 6 oz rotini pasta
  7. ¼ cup BBQ sauce
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  9. 1 tsp Dijon mustard
  10. 1 tsp agave
  11. 1 tbsp apple cider vinegar
  12. 1 tbsp (2 tbsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil. Peel and dice the carrot(s). Trim and dice the radishes, celery, and zucchini(s). Slice seitan into bite-size pieces.

2
Cook the pasta

Once the water is boiling add pasta, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse pasta under cold water to stop the cooking process, and transfer to a large bowl.

3
Crisp the seitan

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced seitan and cook until crispy, 5 to 7 minutes. Add BBQ sauce and cook until sauce thickens, 1 to 3 minutes.

4
Prepare the pasta salad

Add Veganaise, Dijon mustard, agave, apple cider vinegar, and a pinch of salt and pepper to the cooked pasta and toss. Add diced carrot, diced radish, diced celery, and diced zucchini, and toss.

5
Serve

Divide the rotini pasta salad between bowls and serve with barbecue seitan. Tuck in!