City Market's Curried Seitan Salad with Almonds

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Prep time: 45 minutesCooking time: 30 minutesTotal time: 1 1/4 hours


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.


2 pounds
1/4 cup
1/4 cup
1 tablespoon
curry powder
1/2 cup
3/4 cup
1/4 cup
mango chutney
2 teaspoons
1 teaspoon
white pepper
1 pinch
cayenne pepper


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.