Pink Beans With Marinated Seitan

This vibrant and protein-packed salad combines tender pink beans with chewy, savory seitan that has been simmered in a rich tamari glaze. The seitan is then tossed in a zesty dressing of fresh lime juice, olive oil, garlic, and warm cumin, creating a complex flavor profile that is both earthy and bright. Served over a bed of crisp, finely shredded lettuce, this dish offers a satisfying crunch and a refreshing acidity that cuts through the heartiness of the beans. It is an excellent choice for a light yet filling lunch, a picnic side, or a healthy dinner option. The flavors meld beautifully, making it a perfect meal-prep candidate that tastes even better the next day.

Cooking Method: Stewing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 274.4

Description

This vibrant and protein-packed salad combines tender pink beans with chewy, savory seitan that has been simmered in a rich tamari glaze. The seitan is then tossed in a zesty dressing of fresh lime juice, olive oil, garlic, and warm cumin, creating a complex flavor profile that is both earthy and bright. Served over a bed of crisp, finely shredded lettuce, this dish offers a satisfying crunch and a refreshing acidity that cuts through the heartiness of the beans. It is an excellent choice for a light yet filling lunch, a picnic side, or a healthy dinner option. The flavors meld beautifully, making it a perfect meal-prep candidate that tastes even better the next day.

Ingredients

1 pound Seitan; julinned
1/4 cup Tamari or soy sauce
1/4 cup Olive oil
1/3 cup Fresh lime juice
1 lg Garlic clove; minced
1 teaspoon Salt, or to taste
1/2 teaspoon Pepper, or to taste
1/2 teaspoon Ground cumin
12 cup Lettuce; finely shredded
2 can Pinto or light red kidney beans; drained and rinsed

Directions

1
In a heavy skillet, combine the julienne seitan and tamari (or soy sauce).
2
Bring the mixture to a simmer and cook, stirring frequently, until the liquid is fully absorbed and the seitan is heated through.
3
Remove the skillet from heat and set the seitan aside to cool completely.
4
In a large mixing bowl, whisk together the olive oil, fresh lime juice, minced garlic, salt, pepper, and ground cumin to create the dressing.
5
Add the cooled, cooked seitan to the dressing mixture and toss gently to coat evenly.
6
Let the seitan marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for deeper flavor.
7
If marinating overnight, remove the bowl from the refrigerator at least 1 hour before assembling to allow the dressing to reach room temperature.
8
Place the finely shredded lettuce in a large serving bowl.
9
Spread the marinated seitan mixture evenly over the top of the lettuce.
10
Add the drained and rinsed pink beans to the bowl.
11
Toss all ingredients together lightly just until combined and coated.
12
Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 274.4kcal

% Daily Value *
Total Fat 8.9g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 2882.7mg121%
Total Carbohydrate 38.1g13%
Dietary Fiber 11.6g47%
Sugars 5.3g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, salad, seitan, beans, pinto beans, kidney beans, marinated, lime, cumin, garlic, lettuce, healthy, protein, plant-based, meal prep, lunch, side dish, gluten-containing

Read it online: https://www.chefs-mate.com/recipe/pink-beans-with-marinated-seitan/