Seitan is a wheat protein product. Gluten delight for some and a deadly enemy for others. I belong to his supporters. I like the specific consistency of the seitanu. Baking with its use is heavy, massive in taste and filling. Ideally suited for Christmas Eve table. You can easily take care of the unique mood. And at the same time you will have a great time, because kneading the dough is a good hand training.
- 300 g of wheat gluten
- 4 tablespoons of chickpea flour
- 1 and 1/3 cup of broth
- 1/2 cup of soy sauce
- 1/3 cup of red bean
- 3 tablespoons apple cider vinegar
- 1 tablespoon miso paste
- 2 teaspoons of tomato puree
- 3 tablespoons of the smoke flavor
- 1/3 teaspoon of chili flakes
- 1/2 teaspoon of black pepper
- 1 teaspoon of granulated garlic
- 1 teaspoon of dried rosemary
- 1 teaspoon of sweet pepper
- 1 teaspoon of tarragon
- 1 teaspoon of dried sage
- 1 teaspoon of dried onion
- 1 teaspoon of fennel seeds
- 2 teaspoons of marjoram
- a handful of dried mushrooms
- 1 glass of broth (+ optionally a glass or two to dilute the sauce) 1 onion
- 2 cloves of garlic
- 250 g mushrooms
- 1 carrot
- 1 parsley
- 1/4 of a small celery
- 1 tablespoon miso paste
- 1 sheet of puff pastry
KROK PO KROKU/STEP BY STEP
Sift the gluten together with the chickpea flour through a sieve.
Put the wet ingredients into a bowl and blend to a smooth mass using a hand blender or a blender.
I recommend to dry the dry ingredients in a coffee grinder or small dish of a hand blender.
Add the dry ingredients to the wet ones and mix them, either with a blender or manually, so that they combine into one, exceptionally aromatic whole.
Add a wet mix to the bowl with gluten.
Stir with your palm until the dough has formed.
Knead for half an hour.
Form the roast. Give her a rest for 10 - 15 minutes.
During this time, heat the oven to 180 degrees.
Place the roast in the baking sleeve and add all the ingredients for the sauce to it.
Close the sleeve.
Mix everything in the sleeve.
Bake for 1 hour and 30 minutes.
After this time, remove the roast from the sleeve, and the remaining ingredients (including the reduced broth put in a pot). Roast after cooling, fry on all sides with a little oil or oil.
Preheat the oven to 200 degrees. Spread the puff pastry on the counter.
Place the roast in the middle and cut the puff pastry in several places so that you can create a braid from the straps.
Brush with olive oil and bake in a well-heated oven for 12-18 minutes with hot air.
Add a glass of broth to the residue from the baking sleeve and blend. If the mass is too thick, add enough broth until you get the right consistency for you. Heat up before serving.