Grilled Vegetable Steaks on Bed of Greens

This recipe originally called for Loma Linda Terkettes, but as they are no longer produced, you may use any mild-flavored seitan you prefer. I like to use Loma Linda Vegetable Steaks. They taste similar to the Terkettes.

Serves 6.

Ingredients:

• 1-15 oz can Loma Linda Vegetable Steaks
• 1/2 c fine dry bread crumbs
• 1/4 c vegetable oil
• 4 c shredded cabbage
• 4 c shredded kale
• 2 Tbsp extra virgin olive oil
• 1/4 c lemon juice, freshly squeezed
• 3 cloves garlic, finely minced
• 1/8 tsp pepper
• 1/8 tsp salt
• lemon slices for garnish

Directions:

1. Reserving the broth from the Vegetable Steaks, drain them and cut them into bite-sized pieces. Roll them in bread crumbs until lightly coated.
2. Heat the vegetable oil in a large grill pan or skillet over medium high.
3. Use tongs to place them in the oil and rotate until all sides are golden brown and there are nice grill marks on them.
4. In a separate large skillet over medium low, add the reserved broth, the cabbage and kale. Stir and cover.
5. Simmer for 5 minutes, or until the greens are barely tender and liquid is absorbed.
6. In a small bowl, mix together the olive oil, lemon juice, garlic, pepper and salt.
7. Pour half into the greens and stir well.
8. Place the greens on a serving platter and arrange Vegetable Steak pieces on top.
9. Drizzle the remaining olive oil mixture on top and garnish with lemon slices.
10. Serve hot.