- for the seitan
- 250 g vital wheat gluten
- 2 tbsp tapioca starch
- 1 teaspoon salt
- 2 tbsp vegan worcestershire sauce
- 1 + 1/2 tbsp tandoori paste
- 2 tbsp vinegar
- for the marinade
- 2 tbsp tandoori paste
- 100 g soy yogurt or another unsweetened vegan yogurt alternative
- 3/4 tsp salt
- other
- method
- make the seitan dough with vital wheat gluten, tapioca starch and salt with vegan worcestershire sauce, tandoori paste, vinegar and 300ml water
- knead the dough until the gluten is developed (use a machine, a food processor or with HANDS)
- cut the raw seitan into 4 cm cubes and steam for 30 minutes in the steamer.
- for the marinade: mix tandoori paste with soy yoghurt and season with salt, fold the steamed seitan cubes under the marinade while they are hot, put everything in a tightly sealable container and leave to marinate in the refrigerator for at least 2 hours or, better, overnight
- cut the red onion into pieces, skewer alternately with the marinated seitan cubes, brush with the remaining marinade and grill for 2 minutes on each side over direct heat and then for another 4 minutes over indirect heat
- serve with lettuce, lime wedges, fruit chutney, raw bell pepper...
oct 18 2021 ∞
oct 18 2021 +