1400 700 vegan barbecueseitanwithrotinipastasalad horizontal

Barbecue Seitan

with Rotini Pasta Salad

dinner

Chef's Choice Comfort Foods High-Protein Nut-Free Agave BBQ Sauce Carrot Pasta Seitan Squash Vegan Mayo American Dinner
SERVINGS
2 4
PREP & COOK TIME
35 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 dried 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. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

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.

2
Cook the pasta

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.

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 the BBQ sauce and cook until the sauce thickens, 1 to 3 minutes.

4
Prepare the pasta salad

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.

5
Serve

Divide the rotini pasta salad between shallow bowls and top with the barbecue seitan. Enjoy!