Curry Cashew Seitan Salad

Curry Cashew Seitan Salad

Seitan
3 cups vital wheat gluten
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Pinch of salt
Pepper to taste
2 cups vegetable stock
1 tablespoon vegan worcestershire sauce
1 tablespoon olive oil

Vegetables
½ red bell pepper
½ green bell pepper
3 stalks celery
2 carrots
3 green onions

1 cup vegan mayonnaise
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper to taste

Pre-heat oven at 350
To make the seitan, place all dry ingredients in a large bowl and mix until everything is incorporated. Add wet ingredients and mix until all ingredients are thoroughly mixed. If you need to add some more liquid to mix all of the dry ingredients, just add a little water. Place on cooking sheet and bake for 70 minutes in oven.

Cut up all vegetables into bit sized pieces and set aside. Mix up vegan mayonnaise with spices until well incorporated. Set aside.

After 70 minutes, take seitan out and let cool. Cut up into small bit sized pieces. Mix seitan with vegetables and mayonnaise. Add cashews and garnish with fresh parsley. Serve cold or room temperature.