Curried Seitan Salad Pita Pockets - Yoga Journal

Curried Seitan Salad Pita Pockets


Chewy seitan makes a satisfying replacement for chicken in this flavorful lunch option. To keep the pita pockets from getting soggy, line the sides with the shredded lettuce, and place the tomato slices and seitan salad in the center.


  • ¹⁄3 cup vegan dressing/sandwich spread, such as Follow Your Heart Vegenaise
  • 2 Tbs. Major Grey’s chutney
  • 2 tsp. curry powder
  • 1 8-oz. pkg. seitan, rinsed, drained, and coarsely chopped
  • ¼ cup frozen peas, thawed
  • 3 Tbs. chopped red onion
  • 3 Tbs. chopped salted roasted cashews
  • 2 Tbs. currants
  • 2 cups shredded romaine lettuce
  • 4 thin slices tomato
  • 4 pita rounds, halved


Combine sandwich spread, chutney, and curry in bowl. Add seitan, peas, red onion, cashews, and currants. Season with salt and pepper. Divide seitan salad, lettuce, and tomato among pita pockets.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 445
  • Carbohydrate Content: 52 g
  • Fat Content: 16 g
  • Fiber Content: 4 g
  • Protein Content: 23 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 607 mg
  • Sugar Content: 10 g