Recipe

Although My Italian Roots Usually Make Me Privilege The Medi

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Although my Italian roots usually make me privilege the Mediterranean cuisine, every now and again my English half craves those memories of a nice English roast. So yesterday I settled for the next best thing to a roast, with these vegan seitan steaks. Served with some oven baked sweet potatoes and runner beans, I was reminded of my Sunday meals with my family. These steaks are tasty and tender. The marinade gives them that charred meat look.

For about 6 steaks: 1 tin of drained and washed chickpeas, 4 tbsps nutritional yeast, 1 tsp garlic powder, pinch of salt, 2 tbsps of tamari, 100 grams tomato purée, 1 tsp smoked paprika, 1/2 tsp pepper, 100 ml vegetable stock, 1 tsp of Dijon mustard and 250 grams vital wheat gluten.

Blast all the ingredients, except the wheat gluten, in a blender until you have a creamy base. Put it in a bowl and add the wheat gluten. Knead it well and then cut into 6 parts. Flatten each steak, wrap them in tin foil and steam for about 30 minutes.

When cooked, prepare a marinade with 6 tbsp of tamari, 1 tsp smoked paprika and 2 tbsp maple syrup. Cover the steaks up well with the marinade and then cook them in a pan with some coconut oil until golden brown 🌱



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