Japanese Chick-un Salad

Chick-un Salad

Ingredients:

1/2 cup Tofutti Better Than Sour Cream

1 teaspoon agave nectar

1 teaspoon vegan miso paste

1 teaspoon tahini

1 teaspoon rice vinegar

1/2 teaspoon or to taste Japanese Seven Spice, togarashi, or vegan furikake

16 ounces lightly seasoned cooked seitan, cut into bite size pieces

1 cup finely chopped broccoli and carrots

2 sheets Nori, folded into a thin strip and sliced crosswise

Garnishes: fresh parsley, lightly salted and roasted peanuts, whole or chopped, thinly sliced scallions

Orange-Soy Dipping Sauce (recipe follows)

Accompaniments: romaine or butter lettuce leaves and/or rice crackers

Directions:

In medium bowl, whisk together Tofutti Better Than Sour Cream, agave nectar, miso paste, tahini, rice vinegar, and spice of your choice.

Fold in seitan and vegetables until completely combined.

Serve in lettuce cups and/or with rice crackers; pass dipping sauce.

Orange-Soy Dipping Sauce

Ingredients:

1/4 cup soy sauce

2 tablespoons orange marmalade

Optional garnish: sesame seeds

Directions:

In small bowl, whisk together soy sauce and marmalade until completely combined. Sprinkle with sesame seeds.

*Created in collaboration with Betsy DiJulio of The Blooming Platter.