Red Cabbage Salad with Curried Seitan

• 13 cup prepared mango chutney
• 13 cup creamy natural peanut butter
• 1 Tbs. olive oil
• 1 8-oz. pkg. seitan, cut into bite-size strips
• 3 cloves garlic, minced (1 Tbs.)
• 3/4 tsp. mild curry powder
• 6 cups shredded red cabbage ( 1/2 small head)
• 1 small cucumber, sliced into thin half moons ( 3/4 cup)
• 3 green onions, thinly sliced ( 1/2 cup)

1. To make Dressing: Blend chutney, peanut butter, and 1/3 cup water in blender until smooth.
2. Set aside.
3. To make Salad: Heat 2 tsp.
4. oil in large skillet over medium heat.
5. Add seitan, and season with salt, if desired.
6. Saute 5 to 7 minutes, or until browned.
7. Add garlic and remaining 1 tsp.
8. oil, and saute 30 seconds.
9. Sprinkle with curry powder, and saute 2 minutes more.
10. Remove from heat, and keep warm.
11. Toss cabbage and cucumber with Dressing in large bowl.
12. Top with warm seitan and green onions.

mango, natural peanut butter, olive oil, seitan, garlic, curry powder, shredded red cabbage, cucumber, green onions

Taken from www.vegetariantimes.com/recipe/red-cabbage-salad-with-curried-seitan/ (may not work)