Roasted Asparagus, Seitan Steak and Quinoa Salad. Vegan
Author: 
Recipe type: Main/Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup of prepared quinoa, chilled
  • About 4 ounces seitan, sliced into thin strips (enough for about 4-6 strips per salad
  • ½ cup hot water
  • 1 teaspoon Better than Bullion Vegetable base
  • 1 tablespoon Bragg liquid aminos
  • 1 teaspoon liquid smoke
  • pepper
  • Asparagus, 4-6 stalks per serving
  • olive oil
  • salt
  • Mixed greens (or other favorite salad green)
  • ½ cup cherry tomatoes
  • ½ avocado, sliced
  • ¼ cup green onions, chopped
  • ½ cup cucumber, sliced
  • Tropical Vinaigrette (see below)
  • ¼ cup roasted pine nuts
Instructions
  1. Put the seitan in a small bowl.
  2. Mix together the hot water, Better than bullion, liquid aminos, liquid smoke, and pepper. Pour over the seitan. Set aside. Allow to marinate for about 15 minutes.
  3. Preheat the oven to 450.
  4. Toss the asparagus in a little oil and salt.
  5. On a cookie sheet, lay out the asparagus on one side, the seitan on the other. Pour a little of the marinade over the seitan.
  6. Roast for 10-12 minutes turning once. Pour a little more marinade on the seitan.
  7. For each salad, place a handful of salad greens on a medium plate. Sprinkle half the quinoa over each salad. Add the tomatoes, avocado, green onion, cucumber, asparagus, and seitan steak.
  8. Drizzle with Tropical Vinaigrette and sprinkle with roasted pine nuts.
Recipe by at https://coachdebbieruns.com/sweetheart-recipe-roasted-asparagus-seitan-steak-quinoa-salad-vegan/