Macadamia-Encrusted Seitan With Mango Broccoli Slaw
Macadamia-Encrusted Seitan With Mango Broccoli Slaw
Course: Main, DinnerCuisine: VeganDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesThis recipe for seitan and slaw is perfect for summer!
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Ingredients
- Macadamia-Encrusted Seitan:
1/4 cup macadamia nuts
1/2 cup unbleached white flour
Salt and pepper, to taste
1 lb. seitan or faux chicken strips
1 cup soy milk
- Mango Broccoli Slaw:
1 fresh mango
1/3 cup fresh orange juice
1/3 cup rice vinegar
1 Tbsp. sesame oil
1 tsp. brown mustard
1 bag broccoli slaw (usually found near the cole slaw in the produce section)
2 tsp. minced shallot
1 Tbsp. grated ginger
Sea salt, to taste
Cayenne pepper, to taste
Directions
- Warm the oven to 400°F.
- Toast the macadamia nuts on a baking sheet for 10 to 15 minutes, until browned.
- Cool.
- In a coffee grinder or food processor, grind the nuts.
- Mix the nuts with the flour and season with salt and pepper.
- Moisten the seitan in the soy milk, then dredge in the nut mixture.
- Pan-fry on both sides until golden and crispy.
- Meanwhile, peel and cut the mango into 1/4-inch cubes.
- Wisk together the orange juice, vinegar, sesame oil, and mustard.
- In a large bowl, combine the broccoli slaw, shallot, and ginger, mix in the dressing, and let sit for 10 minutes. Stir in the cubed mango and season with salt and cayenne.
- Top with the pan-fried seitan.
