After a busy weekend, I’m popping in quickly to share this amazing vegan seitan rice salad recipe. It’s a take-off on a favorite (and long gone) restaurant dish. Way back when, I used to have it with chicken, but even then (this was almost 20 years ago), the restaurant offered a vegan version with seitan. I finally tried it one time and I was hooked. Even though I was not yet a vegetarian, the seitan version was my favorite.
The restaurant eventually closed, and I made several attempts to create my own version. The key was the tarragon dressing and I finally found just the right combination. I was so happy that I was able to make one of my favorite dishes, vegan seitan rice salad. And it tasted just like the original!
Vegan Seitan Rice Salad with Creamy Tarragon Dressing
If you’ve never tried seitan, it is a flavorful vegan meat substitute made from gluten, the protein in wheat. Unlike some store-bought faux meats, seitan is pretty easy to make at home and contains only a few ingredients. Depending on the seasoning used, seitan can be used as a chicken, beef, or even pork replacement.
- 1 package seitan (or one cup if you make your own), cut into
- ½ cup vegetable broth
- 2 Tbs lime juice
- 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
- Combine seitan, lime juice, and pepper and set aside while you chop vegetables.
- 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.
- 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.
If tarragon is not your favorite herb, feel free to substitute extra parsley, cilantro, or basil. You can also make this salad gluten-free by using tofu, tempeh, or a chicken substitute like Beyond Meat, which contains no gluten.
The reason that I’m “popping in” with this recipe is that I was out of town all weekend with Alan, who was announcing the first race in the TriEvents LA Triathlon series.
We always enjoy working with the folks at TriEvents. It is the world’s longest running triathlon series, celebrating its 35 anniversary this year! I’ve been doing some of their social media, so if you want to hop over and like the TriEvents Facebook page you’ll make me look good!
I usually take a run while Alan works, but I stayed busy posting to the page during the race so I basically just ran far enough to take a couple photos. And to fall down! I wasn’t even moving for this fall, my feet just slipped out from under me and down I went! I think I was channeling my favorite Not So Nimble Runner, Wendy!
I’m actually grateful that I didn’t break my wrist on that one. Fortunately, the ground was pretty soft. I prefer this one since I look much more graceful:
We actually lucked out. The weather forecast predicted a 90% chance of rain. In spite of very cloudy and chilly weather, the rain itself didn’t start until about 12:00, just as the last of the awards were handed out and they had started breaking everything down! We’ve had a lot of rain this year (goodbye drought! For now, anyway), but it has resulted in some beautiful green landscape!
Of course, in California, that just means an increased risk of fires this summer!
How was your weekend? Any races or adventures? Do you try to recreate favorite dishes from restaurants?
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Meatless Monday with Annmarie and Rachel
Inspire Me Monday with Janice
Wild Workout Wednesday with Annmarie, Michelle, Jen, and Nicole
The Plant-Based Potluck Party with Deborah
The Running Coaches’ Corner with Rachel, Suz, Lora Marie, and Me!
Giveaway Roundup and Try Out Thursdays with Smitha
The Blogger’s Pit Stop with Kathleen, Janice, Julie, and Menaka
Friday 5 2.0 with Rachel and Lacey and Meranda
Sunday Fitness and Food with Angela and Ilka