3 tablespoons olive oil, divided
1-2 cloves garlic, chopped
1/2 medium sized onion, chopped
10-14 ounces seitan, cubed
1/5 cup stone ground mustard
1 1/2 tablespoons Bragg's liquid aminos
1 handful sugar snap peas
1 avocado, sliced
1 handful kalamata olives, pitted
4 large Swiss chard leaves
1. In a large frying pan, heat 2 tablespoons olive oil and fry the garlic and onion, adding the cubed seitan afterwards.
2. While frying this, add the mustard, Bragg's, and 1 tablespoon olive oil to a large bowl and mix. When the seitan and garlic/onions are plenty cooked, add it to the mustard bowl and mix, coating everything in the mustard sauce.
3. Spoon the seitan into the middle of a Swiss chard leaf, leaving enough room for the peas, avocado, and olives and wrap the leaf around it all.
Eat like a burrito or cut up with a knife and fork it! Yum! I like to use raw chard, but if you want to boil or steam your chard to make it easier to roll that'll work too. The fillings are just personal preference, as almost any vegetable goes well with mustard.
Source of recipe: My creation!