In my sophomore year of high school, I got my first job at a restaurant across town from my house. I spent most of my Friday and Saturday nights in a tie, making flavored cappuccinos and trying to come up with creative chocolate sauce designs on dessert plates. It wasn’t a bad place to work as a teen, but my hands-down-favorite aspect of the gig was free meal I’d get at the start of every shift.
I ate a lot of burgers and french dip sandwiches with thick-cut fries, but on hot summer afternoons, I’d go for my favorite meal on the menu – the grilled steak salad. It was a thing of beauty, a delicious mix of flavors and textures, sweet and savory, piled high on a big white plate. I liked it so much, I ordered it even on the occasions when I’d go to the restaurant with family or friends. I haven’t had it in years, but I found myself unable to think of anything else all day long – I couldn’t wait to get home and veganize it. I’m so glad I did!
Just as I did back in high school, as the weather creeps up into the 90s, I find myself turning to easy-to-throw-together meals that don’t involve spending too much time in front of the stove. Hearty salads like this one meet that need while making for a filling, satisfying meal that won’t leave you feeling bloated up. This salad fills your bowl chock full of flavors, textures, and nutrients.
I should note that this makes two serious salads – our IKEA salad bowls were overflowing, but Curtis and I really love to eat. If you have a slightly “daintier” appetite, this might be fine divided into 3-4 meals.
Seitan “Steak” Salad
makes 2 huge salads
1/2 pound seitan, homemade or packaged, sliced thinly
2 cloves garlic, minced
8 oz. button or crimini mushrooms, sliced thinly
2 tsp coconut oil
1 head romaine lettuce, chopped
2 oz. roasted red peppers, sliced
1 cucumber, unpeeled and sliced thinly into half-moons
1 red, ripe tomato, sliced into half-moons
1/4 cup dry-roasted sunflower seeds
1/4 cup Vegenaise or other vegan mayo
2 tbsp plain, unsweetened almond milk
2 tsp whole-grain mustard (the grainier the better!)
1 tbsp white vinegar
pinch of sweetener (I used Splenda)
s&p to taste
1. In a large frying pan, heat the coconut oil over medium-high heat. Add garlic and seitan and leave undisturbed for a few minutes to get it nice and crispy. Stir, and add mushrooms. Cook until mushrooms are soft.
2. While mushrooms and seitan cook, add lettuce, roasted peppers, tomato, and sunflower seeds to a large mixing bowl. Add your seitan-mushroom mixture, mix everything well, and set aside.
3. To make the dressing, combine Vegenaise, almond milk, mustard, vinegar, sweetener, and salt & pepper in a small bowl and whisk until smooth and creamy. Pour over the salad and mix with tongs until the salad is well-coated. Separate into bowls and serve.
Nutrition with Dressing: 596 calories, 32g carbohydrates, 12g fiber, 33g fat, 46g protein.