Seitan and Raw Salad
Seitan and Raw Salad



  • 2 tbsp veg oil
  • 200g log of seitan, sliced into 2cm rounds
  • 2 tbsp vegemite
  • 4 tsp white wine vinegar
  • 80ml oil
  • 1 bulb of fennel, thinly sliced
  • 1 beetroot, thinly sliced
  • Salt and pepper
  • For the Salsa
  • 100g diced green beans
  • 100g diced snow peas
  • 50g diced cucumber
  • 1 diced green chilli
  • 1 tbsp chopped coriander
  • 1 tbsp capers
  • Heat the oil in a pan and add the seitan. Drizzle with vegemite, then cook on both sides for 2 mins. Mix together the oil and vinegar, season with salt, and toss with the fennel and beetroot.
  • Mix all the salsa ingredients in a bowl and drizzle with oil. Stir well to combine. Arrange the seitan rounds in a circle, then place the beetroot and fennel mixture in a heap in the middle. Liberally dress with the salsa and garnish with capers - perfect!
10 mins
2 serving

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