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