City Market's Curried Seitan Salad with Almonds
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A perennial favorite offered on our buffet, this protein- and flavor-packed recipe makes a great side dish or can be layered between slices of bread for a fantastic lunch.
Prep Time
45 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
2 pounds seitan
1⁄4 cup tamari
1⁄4 cup almonds
1 tablespoon curry powder
1⁄2 cup celery
3⁄4 cup Nayonaise
1⁄4 cup mango chutney
2 teaspoons salt
1 teaspoon white pepper
1 pinch cayenne pepper
Instructions
Preheat oven to 375 F degrees.
Roughly chop seitan. Marinate seitan in the tamari for 30 minutes, then drain.
Spread seitan on a baking sheet and bake for 30 minutes until nicely colored, turning every 10 minutes to cook evenly. Set aside in a large bowl.
Toast almonds in a bare sauté pan over medium-high heat, stirring frequently. Remove when lightly colored and aromatic. Wipe pan clean, then cook curry powder over medium-high heat. Stir constantly because it burns easily. Remove when color changes to golden and aromatic. Combine chutney, curry, salt, pepper & cayenne with nayonaisse.
Wash celery, remove core and leaves. Slice thinly on an angle. Combine all ingredients and adjust seasoning to taste.