Top vegan source of protein on its way - seitan. It’s a plant-based protein derived from wheat gluten, easily made. We serve it with mushroom and soy cream sauce on Polish vegan potato pie - Potato Babka. It’s vegan and delicious. It’s perfect for Easter dinner. Your guests will love it.
INGREDIENTS:
Seitan:
550ml water
1kg wheat flour
Instructions for making seitan:
Sift the flour to a large mixing bowl. Add water and knead the dough until it’s smooth and is no longer sticky. Make a ball out of the dough.
Now the process of removing the wheat starch begins. Place the dough in a mixing bowl and pour water over it. Start washing the dough ball in water and keep kneading it. Remove the water (it should be white at this stage). Pour new water and wash it again for a couple of minutes. Repeat this procedure until the water is no longer white and the dough ball turns yellow (it will be smaller than the dough ball at the beginning of the procedure).
Vegetable broth for seitan:
about 2 l of water
6 tablespoons soy sauce
5 black pepper grains
3 allspice berries
a piece of lemongrass stalk
1 tablespoon olive oil with chili
3 bay leaves
Pour water into a pot, add olive oil, soy sauce and spices. Place the dough ball in the pot. Cook seitan in the broth for about 40 min. Then place seitan on a plate and leave to cool.
Mushroom sauce:
200g mushrooms
2 spring onions
1 carrot
salt
black pepper
1 tablespoon olive oil with chili
dried garlic
100ml soy cream
A few slices of seitan
Cut the mushrooms into quarters or halves (if mushrooms are small). Slice the onion. Cut the carrot into thin slices and seitan into sticks. Heat olive oil on a frying pan. Add onion, mushrooms and seitan. Fry it for a couple of minutes and add carrot, salt, pepper and garlic. Fry it while stirring continuously. When all the ingredients are golden, add soy cream and cook for a few minutes. NOTE: don’t cook it for too long, otherwise it won’t be smooth.
POTATO PIE
Ingredients:
1 kg potatoes
3 tablespoons ground flaxseed + 9 tablespoons hot water
2 onions
salt
black pepper
1 tablespoon marjoram
1 tablespoon olive oil
1/2 teaspoon nutmeg
Peel the potatoes and cut them into cubes. Boil the potatoes until soft. Rinse water and leave potatoes to cool (for a few hours or overnight in the fridge).
Cut one onion into cubes and fry on a frying pan until golden brown.
Mash the potatoes using a fork or a potato masher. Add onion and spices.
In a small bowl, add the flaxseed meal and water. Stir to combine. Add flaxseed mixture to potatoes and mix everything.
Place the potato mixture into the rectangle cake tin covered with baking paper.
Preheat the oven to 180 degrees C. Bake for about 70 minutes.
When ready leave it to cool. Be sure the pie has cooled completely before you cut it.
Cut the pie into large rectangles (you can warm it up in the oven or on a frying pan). Serve with mushroom sauce and seitan on top.
Etykiety: Easter, english, main course, recipes
