Pink Beans With Marinated Seitan Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Seitan, julinned
1/4 cup: Tamari or soy sauce,
1/4 cup: Olive il,
1/3 cup: Fresh lime juice,
1 large: Garlic clove, minced
1 tsp: Salt, or to taste
1/2 tsp: Pepper, or to taste
1/2 tsp: Ground cumin,
12 cup: Lettuce, finely shredded
2 can: Pinto or light red kidney beans (16 oz ea), drained and rinsed
1 large: Red bell pepper, julienned
1/4 cup: Cilantro or parsley and seeds from red bell pepper for garnish, optional
Directions:
In a heavy skillet, combine seitan and tamari or soy sauce. Bring to
a simmer and cook, stirring frequently, until liquid is
absorbed.Remove from hat.
Set aside to cool.
In a large bowl, combine olive oil, lime juice, garlic, salt, pepper
and cumin. Mix well. Stir in cooked seitan. Marinate for at least 15
minutes, or cover and refrigerate overnight. Remove from refrigerator
at least 1 hour before assembling rest of salad.
To assemble, place lettuce in large serving bowl, spread seitan
mixture on top, add beans and red bell pepper strips. Toss lightly.
Garnish with parsley and red bell pepper seeds if desired. Serves 8.
Per serving: 295 cal; 19 g prot; 8 g fat; 50 g carb; 0 chol; 1,053
mg sod; 7 g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
Source from luhu.jp
a simmer and cook, stirring frequently, until liquid is
absorbed.Remove from hat.
Set aside to cool.
In a large bowl, combine olive oil, lime juice, garlic, salt, pepper
and cumin. Mix well. Stir in cooked seitan. Marinate for at least 15
minutes, or cover and refrigerate overnight. Remove from refrigerator
at least 1 hour before assembling rest of salad.
To assemble, place lettuce in large serving bowl, spread seitan
mixture on top, add beans and red bell pepper strips. Toss lightly.
Garnish with parsley and red bell pepper seeds if desired. Serves 8.
Per serving: 295 cal; 19 g prot; 8 g fat; 50 g carb; 0 chol; 1,053
mg sod; 7 g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
Source from luhu.jp