I love the challenge of veganizing recipes. I pick up conventional books (or magazines) all the time and swap out non-vegan ingredients for plant-based ones.
I got this beef & bok choy salad recipe from the February issue of O magazine. Fortunately, the beef was the only ingredient I needed to substitute. I used pre-packaged seitan, which is a wheat gluten protein, often used to substitute steak in a recipe. The texture of seitan isn't as firm as steak, but it's a great meat substitution for families transitioning to vegan eating.
When I make this again, I will leave out the bok choy because the kids weren't a fan (I wrote the recipe below without it). The dressing is creamy, simple and so delicious! At first taste, it reminded me of ranch dressing, but no one in the house agreed with that. A girl can wish, right? lol
Let me know what you think once you try this recipe.
Podcast playing while I cooked: The Joy Junkie show
Keywords: fry vegan
Ingredients (Serves 5)
- 2 tablespoons coconut oil
- (2) 8 oz boxes of seitan strips
- 1 medium red onion, chopped into strips
- About 5 cups of Boston lettuce, chopped
- 1/4 cup unsweetened coconut milk (canned)
- 3 tablespoons soy sauce
- 1/4 teaspoon black pepper
- dash of salt
- 1/2 cup coconut milk (canned)
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 1 garlic clove, minced
- pinch of crushed red pepper flakes
In medium sized bowl, mix together the marinade ingredients.
Add in seitan and coat with the mixture.
Cover and place in the refrigerator for at least an hour.
In a skillet, saute the onion with a tablespoon of coconut oil on medium heat for 6 minutes. Place to the side
In the same skillet, add more oil and fry seitan strips for 2 minutes on each side.
Transfer the onion and seitan to a large bowl and toss with the lettuce.Dressing:
Mix all the ingredients in a small bowl and serve over finished salad.