Seitan peanut pasta salad

This bowl brings:

48g plant protein

13.7g fibre

Zingy peanut-lime dressing, crispy seitan, and loads of colourful crunch

It’s one of those meals that keeps you full and fuels your day. Definitely one to save.

This dish contains vitamin C from the red pepper, red cabbage and lime, which boosts the absorption of non-haem iron.

Seitan Peanut Pasta Salad

Serves 2–4 depending on portion size

Peanut Lime Dressing

2 tbsp natural peanut butter

1 tsp soy sauce

1 tsp sesame oil

1 tsp maple syrup

Juice of 1 lime

1 tsp grated garlic

1 tsp grated ginger

Optional: Add a splash of water to loosen if too thick.

Salad Base

1 block seitan

Pasta of choice

2 carrots, julienned

1 cup red cabbage, thinly sliced

1 red pepper, sliced

1 cup edamame beans (defrosted if frozen)

To Top

Spring onion, sliced

Fresh coriander

Sesame seeds

Method

Make the dressing:

Whisk or shake all dressing ingredients together in a jar. Thin with water if needed.

Crisp the seitan:

Tear the seitan into bite-sized chunks with rough edges (this helps it crisp up). Shallow-fry in a little oil until golden, then splash with soy sauce at the end.

Cook & prep:

Cook pasta according to packet instructions. While it cooks, prep the veg – julienne the carrot, thinly slice the cabbage and pepper, and defrost the edamame.

Assemble:

Toss everything together in a large bowl, drizzle with the dressing, and finish with spring onion, coriander, and sesame seeds.