Barbecue Seitan

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.

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.

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.

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.

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