Enjoy this delicious vegan dish with crispy Seitan Nuggets and an irresistible tahini dressing!
Cals 556 · Prot 16 · Carbs 59 · Fat 32
Vegan
30 min
Enjoy this delicious vegan dish with crispy Seitan Nuggets and an irresistible tahini dressing!
Cals 556 · Prot 16 · Carbs 59 · Fat 32
Vegan
Ingredients
Croutons and seitan
Ciabatta
10*11*
1 Piece
Seitan nuggets
250 Grams
Salted vegan butter
20 Grams
Dried oregano
2 Grams
Salad and dressing
Avocado
1 Piece
Garlic cloves
1 Piece
Water
50 ML
Agave syrup
10 ML
Fresh parsley
15 Grams
Nutritional yeast
4 Grams
Capers
20 Grams
Tahini
3*
40 Grams
Olive oil
1 Tbsp
Lemon
0.5 Piece
Black pepper
0.5 Tsp
Romaine lettuce
300 Grams
Allergens
*10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2327 / 556
Fats (g)
32.2
of which saturated (g)
4.7
Carbohydrates (g)
59
of which sugars (g)
7.9
Fibers (g)
17.3
Proteins (g)
15.9
Salt (g)
2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake
Preheat the oven to 200°C/180°C fan. Chop the ciabatta into croutons. Place the seitannuggets on a lined baking tray and bake for 10-15 min or until crisp.
2 Make dressing
Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Peel the garlic. To a food processor or a blender, add half of the avocado, garlic, measuredwater, agave, parsley, nutritional yeast, capers, tahini, olive oil and a generous squeeze of lemon. Blend until smooth. Transfer to a large salad bowl. If the dressing is too thick add a splash of water - this is your dressing.
3 Fry
Heat a pan over a medium-high heat with the veganbutter. Once melted, add the croutons and driedoregano. Season with a generous pinch of salt and pepper. Fry for 2 min on all sides until browned all over. Drain on a piece of kitchen paper.
4 Romaine
Wash the romaine leaves thoroughly and dry. Chop into bite-sized pieces and reserve until the seitannuggets are cooked.
5 Serve
Once done, remove the seitannuggets from the oven. Chop them into bite-sized pieces. Toss the chopped lettuce, croutons and remaining avocado in the dressing. Top with the seitannuggets.