Something bad happened today. I went up to Vegan 2.0 status, and I couldn’t eat my seitan like a good girl. It turns out the stringy texture of gluten is too reminiscent of connective tissue. Has that put you off? Sorry. I described this to my partner, and he ate my share happily.
On a happier note, my partner did bring back a big pile of lemons from someone’s tree. The box is huge, so we have about 50 lemons at our disposal, hence the lemony tang of today’s meal.
½ cup breadcrumbs
2 TB oil
1 cup gluten flour
1 cup veggie stock
1 onion, diced small
2 TB yeast
1 TB coriander powder
2 garlic cloves, smashed
½ cup coconut yoghurt
2 tsp sumac
2 lemons, zested and juiced
1. In a stand mixer, combine the dry ingredients. Season well, and then add the onion and garlic.
2. Finally, add the oil and stock. Allow the dough to knead for 10 minutes.
3. Let it sit for 5 minutes, and then turn out onto a chopping board. Shape into four flat steaks.
4. Wrap in foil, and then steam for 20 minutes in a layered steamer.
5. After steaming, fry the seitan in a frying pan for 5 minutes each side.
6. Serve with the yogurt mixture on top
Couscous (per person)
100mL boiling veg stock
1 tsp vegan butter
1 lemon, zested and juiced
A handful of fresh coriander
1. Place the couscous in a bowl. Pour over the stock and cover with a plate or lid.
2. Stir through the butter, lemon and season well.
3. Serve with sprouts and coriander mixed through