with Rotini Pasta Salad
- 1 carrot
- 2 radishes
- 1 celery stalk
- 1 zucchini
- 8 oz seitan
- 6 oz dried rotini pasta
- ¼ cup BBQ sauce
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 1 tsp Dijon mustard
- 1 tsp agave
- 1 tbsp apple cider vinegar
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Large pot
Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Peel and dice the carrot(s). Trim and dice the radishes, celery, and zucchini. Slice the seitan into bite-size pieces.
Once the water is boiling, add the rotini pasta, stir, and cook until al dente, 8 to 10 minutes. Drain, rinse pasta under cold water to stop the cooking process, and transfer to a large bowl.
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 the BBQ sauce and cook until the sauce thickens, 1 to 3 minutes.
Add the Veganaise, Dijon mustard, agave, apple cider vinegar, and a pinch of salt and pepper to the cooked rotini pasta. Toss to combine. Add the diced carrot, diced radish, diced celery, and diced zucchini. Toss the rotini pasta salad.
Divide the rotini pasta salad between shallow bowls and top with the barbecue seitan. Enjoy!