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Seitan Steak Salad

Course: Entree
Cuisine: American
Servings: 4 people



  • 1/3 cup soy sauce
  • 1/4 cup water
  • 3 Tablespoon parsley
  • 2 Tablespoon rice wine vinegar
  • 1 Tablespoon fresh ginger a 1-2 inch chunk
  • 1 Tablespoon maple syrup
  • 2 cloves fresh garlic
  • 2 teaspoon sesame oil or olive oil, though the flavor isn't quite the same


  • 1 head of leafy lettuce I like red leaf and green leaf
  • 2 tomatoes sliced in wedges
  • 1/2 cucumber sliced into half moons
  • 1-2 avocados diced

1/4 batch Homemade Seitan (see notes), or 1-2 boxes of store bought seitan


    • Place all dressing/marinade ingredients in a blender and blend until combined (ginger and parsley should be completely blended in).  Set aside.
    • Cut seitan into smaller pieces, either chunks or strips. Place them into a small container and pour the dressing/marinade over top. Place a tight lid on top and allow to marinate for 30 minutes, turning every so often to make sure all of the seitan gets coated in the dressing.
    • While the seitan is marinating, prepare the veggies. Set aside.
    • When the seitan has marinated for a half hour, carefully remove seitan and grill strips a few at a time in a large pan. I like using my cast iron pan. Be careful to save all of the marinade—this becomes your salad dressing! Once all of the seitan has been cooked, assemble salads and serve with the dressing on the side. If making mushrooms, reserve a few tablespoons of the dressing. Enjoy!