Rice Salad with Creamy Tarragon Dressing
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Vegan, Vegetarian
Ingredients
  • 1 package seitan (or one cup if you make your own), cut into 1 inch pieces
  • ½ cup vegetable broth
  • 2 Tbs lime juice
  • Pepper
  • 2 cups cooked wild rice
  • 1 large tomato, chopped salad-style
  • ¾ cup mushrooms, sliced
  • ½ cup green onions
  • ½ cup corn
  • ¼ cup chopped parsley
  • 1 tablespoon fresh tarragon, chopped
  • Creamy Tarragon Dressing
  • Tarragon Dressing
  • ¼ cup olive oil
  • ⅛ cup white wine vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons fresh Tarragon leaves
  • ¼ cup parsley
  • 4 ounces silken tofu
  • 2 cloves garlic
  • ½ tsp salt
  • Pepper to taste
  • Combine all ingredients in a food processor or blender. Blend until creamy
Instructions
  1. Combine seitan, lime juice, vegetable broth, and pepper and set aside while you chop vegetables.
  2. Preheat a non-stick pan. Add seitan mixture and cook until the liquid has evaporated and the seitan begins to brown slightly. Set aside to cool off.
  3. If the rice is hot, allow it to cool off for a few minutes. Combine the rice, seitan, and vegetables. Add the Tarragon Dressing slowly until the rice is lightly coated. You may not need all the dressing. Toss carefully. The salad can be eaten either warm or cold. Makes enough for two-three meal-sized servings.
Recipe by at https://coachdebbieruns.com/vegan-seitan-rice-salad/