with Rotini Pasta Salad
- 1 carrot
- 2 radishes
- 1 celery stalk
- 1 zucchini
- 8 oz seitan
- 6 oz 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
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Large pot
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.
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 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 and toss. Add diced carrot, diced radish, diced celery, and diced zucchini and toss.
Divide the rotini pasta salad between shallow bowls and top with the barbecue seitan. Tuck in!