NUTRITION

SERVINGS

INGREDIENTS

6 oz seitan cutlets

1 whole whole wheat bun

1 tbsp vegan aquafaba mayo

1 tsp olive oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 leaves romaine lettuce

2 slices tomato

1 tbsp red onion

1 tsp dijon mustard

PREPARATION

• 1

  Pat the seitan cutlets dry with a paper towel and season both sides evenly with smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the seasoned seitan in the skillet and sear for 3 to 4 minutes per side, or until a golden-brown crust forms and the edges are slightly crisp.

• 4

  While the seitan cooks, lightly toast the whole wheat bun in a toaster or on a separate dry pan until warm and golden.

• 5

  Spread the vegan aquafaba mayo and Dijon mustard on the bottom half of the toasted bun.

• 6

  Layer the romaine lettuce, tomato slices, and sliced red onion over the condiments.

• 7

  Place the hot, seared seitan cutlets on top of the vegetables and close the sandwich with the top bun.