speedvegan

Agave Mustard Dressing, originally uploaded by speedvegan.

I don’t know why I hadn’t attempted to veganize Honey Mustard Dressing before. I used to enjoy it quite a bit back in my non-vegan days. I decided to try it tonight for some unknown reason. I had been craving a salad, but I’ve been having trouble consuming enough calories lately so I had to add a lot of protein and a bit of fat to it.

4 oz organic arugula
8 oz seitan, cut into bit size pieces
bragg liquid aminos
1/4 cup wild rice flour
1/2 tsp garlic powder
1/4 tsp fresh ground pepper
2 tbsp olive oil

Dressing:
2 tbsp vegan sour cream
1 tbsp vegan mayonnaise
1 tbsp Dijon mustard
1 tbsp agave nectar
1/2 tsp lemon juice
salt and pepper (to taste)

1. To make the dressing, mix mayonnaise, sour cream and mustard with wire whisk. Add agave nectar, lemon juice, salt and pepper, stirring until well combined. Set aside

2. Spray (or brush) each piece of seitan with braggs.

3. Place flour and garlic powder in a large zip-lock bag. Place seitan inside of the bag. Close the bag, making sure to leave some air in it.

4. Shake the bag until each piece of seitan is coated with the flour mixture.

5. Heat olive oil in a wok or large pan over moderate high heat. Gently add seitan and cook for about 10 minutes or until each piece is golden brown.

6. Place a generous amount of arugula in a bowl. Add some of the cooked seitan and then pour the delicious dressing over it.

Wow ! I couldn’t believe how good this dressing is. I will definitely be making this more often. If you want, you can add some sunflower seeds too.