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Pink beans with marinated seitan
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| Artist: |
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| Categories: |
Asian, Beans, Chinese, Ethnic, Salads, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Seitan, julinned | | 1/4
| cup | Olive il | | 1
| large | Garlic clove, minced | | 1/2
| tsp | Pepper, or to taste | | 12
| cup | Lettuce, finely shredded | | | -beans (16 oz ea), drained | | 1
| large | Red bell pepper, julienned | | | -seeds from red bell pepper | | 1/4
| cup | Tamari or soy sauce | | 1/3
| cup | Fresh lime juice | | 1
| tsp | Salt, or to taste | | 1/2
| tsp | Ground cumin | | 2
| can | Pinto or light red kidney | | | -and rinsed | | 1/4
| cup | Cilantro or parsley and | | | -for garnish (optional) |
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Procedures:
| 1 | In a heavy skillet, combine seitan and tamari or soy sauce. | | 2 | Bring to a simmer and cook, stirring frequently, until liquid is absorbed.remove from hat. | | 3 | Set aside to cool. | | 4 | In a large bowl, combine olive oil, lime juice, garlic, salt, pepper and cumin. | | 5 | Mix well. | | 6 | Stir in cooked seitan. | | 7 | Marinate for at least 15 minutes, or cover and refrigerate overnight. | | 8 | Remove from refrigerator at least 1 hour before assembling rest of salad. | | 9 | To assemble, place lettuce in large serving bowl, spread seitan mixture on top, add beans and red bell pepper strips. | | 10 | Toss lightly. | | 11 | Garnish with parsley and red bell pepper seeds if desired. | | 12 | Serves Per serving: 295 cal; 19 g prot; 8 g fat; 50 g carb; 0 chol; 1,053 mg sod; 7 g fiber; vegan |
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