Vegan curried seitan salad

Ingredients

Serves: 2–4

FOR THE SEITAN

• 1¼ cups vital wheat gluten
• ½ cup chickpea flour
• ⅛ cup nutritional yeast
• 1 tbsp paprika
• ½ tbsp Himalayan salt
• ½ tsp garlic powder 
• ½ tbsp black pepper
• 1 tbsp coconut sugar 
• 325ml low sodium vegetable stock

FOR THE SALAD

• 1 cup grapes, halved 
• 2 small or 1 medium carrot, diced 
• 2 stalks celery, diced 
• 1 small capsicum, diced 
• ¼ cup almonds, chopped 
• ¼ cup coriander, finely chopped 
• ½ cup unsweetened soy yogurt 
• 2 tsp curry powder 
• 2 tbsp crushed walnuts 
• Grated lemon peel
• Fresh herbs 
• Salt and pepper, to taste