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Recipes 40-30-30
Griddled seitan and yogurt and cucumber salad with mustard

Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori

Tavola in Zona defaul ricette
  • Tavola in Zona defaul ricette
Seitan 75 g 100 g
Cucumbers 250 g 330 g
Soy yogurt 100 g 135 g
Red onions 120 g 160 g
Oat flakes 15 g 20 g
Zest from half a lemon    
Mustard granules 1 tsp 1 tsp
Extra virgin olive oil 1/2 tbsp 1 tbsp
Salt and pepper as needed as needed


  • Peel the cucumbers, cut them in half lengthways and remove the seeds.
  • Cut them into half circles, put them in a bowl and salt them.
  •  Wait 10 minutes then rinse them under running water (they will have lost their bitterness and will be easier to digest). Dry them well.
  • Peel the onions and julienne them finely.
  • Put them in a bowl, add plenty of salt and leave them in marinade for at least one hour. Rinse them under running water, squeeze them and dry them well.
  • Prepare the sauce by pouring the yogurt into a bowl and adding the mustard, oil, lemon zest, salt and pepper.
  • Mix well.
  • Mix the onions and cucumber, dress with the yogurt and mustard sauce.
  • Heat a griddle or a metal frying pan well. Slice the seitan and roast it.
  • Serve the roasted seitan with the cucumber and yogurt salad.