Seitan · Sandwich
Seitan “chicken” salad sandwich
Creamy seitan salad with crunchy celery and finely chopped red onion, served on multigrain bread. A familiar plant-based option, no cooking required.
ProductSeitan
Prep time20 min
Cook timeNone
Yield25 servings
Quantity
Ingredients
- Seitan salad
- 2.1 kg État Végétal seitan (plain, finely shredded)
- 1.5 L mayonnaise (plant-based for a vegan version)
- 600 g finely diced celery
- 400 g finely chopped red onion
- 125 ml lemon juice (or apple cider vinegar for a milder version)
- 60 ml mild mustard (optional)
- Salt and pepper to taste
- Assembly
- 50 slices of multigrain bread (2 per serving)
- Leaf lettuce (optional)
Method
- Prepare the seitan. Finely shred the seitan in a food processor for a pulled chicken texture.
- Mix the salad. Combine the seitan, celery and onion. Add the mayonnaise, lemon juice and mustard. Mix well until even.
- Chill. Let rest for at least 1 hour so the flavours develop.
- Assemble. Allow 84 g of filling per sandwich. Place between two slices of bread and cut in half.
Good to knowThe base recipe makes 25 servings with 2.1 kg of État Végétal Seitan, about 84 g of seitan per serving.
