|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
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.
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.