1400 700 vegan barbequeseitanwithfusillipastasalad hero

Barbecue Seitan

with Fusilli Pasta Salad

dinner

Comfort Foods Quick and Easy Spring Recipes Summer Recipes High-Protein Nut-Free American Beans/Legumes Pasta Root Vegetables Seitan Dinner
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
800
FAT
24g
CARBOHYDRATES
94g
PROTEIN
43g

MAIN INGREDIENTS

  1. 1 carrot
  2. 2 radishes
  3. 1 celery stalks
  4. 8 oz seitan
  5. 6 oz fusilli pasta
  6. ¼ Bali BBQ sauce
  7. ½ cup green peas
  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 vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Soy, Wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Set a large pot of salted water on to boil for the pasta. Peel and small dice the carrot. Small dice the radishes and celery. Separate the seitan into pieces with your hands.

2
Cook the pasta

Once the water is boiling, add the fusilli pasta, stir, and cook until al dente, about 8 to 11 minutes. Drain, rinse with cold water, and transfer the pasta to a large bowl.

3
Crisp the seitan

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the seitan and cook until crispy, about 5 to 7 minutes. Add the Bali BBQ sauce and toss to combine, and cook until it thickens, about 1 to 3 minutes.

4
Prepare the fusilli pasta salad

Add diced carrots, diced radishes, diced celery, and green peas to the bowl with the cooked pasta. Combine with Veganaise, mustard, agave, apple cider vinegar, and a pinch of salt and pepper. Toss the fusilli pasta salad well.

5
Serve

Divide the fusilli pasta salad between wide, shallow bowls and top with the barbecue seitan. Enjoy!