Roasted Vegetable Seitan Salad

Ingredients

• 1 (6 ounce) package white wave traditionally seasoned seitan (in the blue box)
• 1 red bell pepper
• 1 green bell pepper
• 1 large tomato
• 2 roasted shallots, peeled and cut in half
• 1 small onion, peeled and cut in half
• 1 garlic clove, chopped
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon siriacha chili-garlic sauce
• 2 teaspoons honey (or whatever sweetener you like)
• 1/2 lime, juice of
• 1 tablespoon olive oil (or more to taste)

Directions

1. 1

   Peel the shallots and cut in half.

2. 2

   Cut the peppers in half, remove seeds, and place on a baking sheet cut side down with the shallots and the onion that have been peeled and cut in half. Brush with a bit of oil, and place under the broiler until the skins of the peppers turn black. (you can also just place on a grill, turning until the skins are blackened.

3. 3

   Place all the vegetables in a bowl and cover with plastic wrap for about 15 minutes and then peel the skins off the peppers, and Tomato.

4. 4

   Chop all the vegetables up and put in a bowl.

5. 5

   Drain the seitan, and heat some oil in a small frying pan. Fry the seitan on all sides until lightly golden brown. Slice the larger chunks of seitan and add all the seitan to the bowl of chopped vegetables.

6. 6

   Add the rest of the ingredients and mix well.

7. 7

   Chill at least 2 hours to let the flavors to mix.

8. 8

   Serve either chilled or at room temperature.