Warm Potsticker Salad

Adapted from a recipe in "Real Simple" magazine. Using BOTH the peanuts and the seitan may be overkill.

1 bag of frozen vegetable pot stickers
1 cup chopped seitan plus 1 Tbsp canola oil (optional) or teriyaki Tofettes, quartered
2 cups fresh sugar snap peas or snow peas, trimmed
2 medium carrots, sliced in rounds or half moons
1/4 cup low-sodium soy sauce
1 Tbsp toasted sesame oil
1/4 cup roasted peanuts, chopped (optional)
2 scallions, chopped

1. Prepare the potstickers accordingly to directions on package.

2. If you're using it, sauté the seitan in the canola oil until browned.

3. Steam the snap peas and carrots in a steamer basket until tender, about 5 minutes.

4. Toss all ingredients together in a bowl or serve warm (also good chilled).