I finally recreated a dish that I used to love before turning vegetarian! When I decided to go veg I did it party to avoid processed foods which also meant no imitation meat. Some of my old favorite dishes could be pulled off with tofu, but for spicy Thai beef salad, it just didn't quite cut it.
I then discovered seitan about a year ago, and heard that it was possible to make at home using whole wheat flour and vital wheat gluten. Anything that I can cook up in my own kitchen by stirring a few whole ingredients together and adding heat is unprocessed enough for me.
This was my first time cooking with the stuff, and I'll admit, I didn't make the seitan myself this time around. I will surely try, but for now, I just wanted to see how it acted. I was very, very pleased with the results and even made my coworker try the salad out because I needed to share it with someone. It tastes much like the original spicy Thai Salad - bright with a kick of spice - and makes a great lunch option. An added bonus for all you vegetarians out there, it's also chock full of healthy protein.
18 oz. seitan
3 scallions, sliced fine
1/3 cucumber, shredded
3 baby carrots, shredded
15 sprigs cilantro, minced
1 tbsp white vinegar
1 tbsp chili sauce
1 tbsp soy sauce
1. Mix all ingredients in a medium-sized bowl
2. Place in the refrigerator over night, and serve on large leaves of lettuce.
*Tip: wrap it up like a burrito for a fun way to eat