Ingredients
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1000 g vital wheat gluten
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400 g chickpea flour
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40 g vegetable bouillon powder (no gluten or cellery)
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4 g garam masala spice mix
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2 g ground ginger
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2 g chilli powder
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2 g paprika powder
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4 g cumin
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5 g onion powder
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10 g garlic powder
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30 g soy sauce
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9 dl water
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150 g rapeseed oil
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Marinadi
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20 g soy sauce
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50 g apple cider vinegar
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100 g tomato paste
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2 dl water
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Metsäsienikastike
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600 g diced forest mushrooms
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60 g dairy-free margarine
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200 g diced onions
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60 g all-purpose wheat flour
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10 g vegetable bouillon powder (no gluten or cellery)
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3 dl oat cooking cream 15% gluten free
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7 dl water
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2 g dried thyme
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2 g crushed black pepper
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7 g iodised salt
Directions
Portion size: 130 grams
Yield from 20 portion recipe: 2.600 kg
Vegan
Allergens: soy, gluten, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains soy, Contains garlic, Contains allergens
NOTE: The nutritional information listed under this recipe applies only to the seitan loaf. The nutritional information for the forest mushroom sauce can be found under this recipe.
Carbon footprint per portion (seitan loaf 130 g, forest mushroom sauce 100 g and boiled potatoes 200 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Seitan loaf
Mix together the vital wheat gluten, chickpea flour and seasonings. Add the lukewarm water, soy sauce and rapeseed oil. Knead the dough for a few minutes. If it feels too hard and dry, add water in small amounts until the dough is easily shapeable but firm. Shape the dough into two oblong loaves. Mix the marinade ingredients together and coat the seitan loaves with the marinade. Let marinate for at least two hours.
Place the seitan loaves on a sheet of aluminium foil, pour the marinade on top and wrap the foil around the loaves. Bake at 160 °C for approximately 45 minutes. Open the foil wrapping and bake for another 15 minutes.
NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.
Forest mushroom sauce
Drain the liquid from the diced forest mushrooms. Melt the margarine in a pan. Sauté the diced onions and mushrooms in the margarine until slightly browned. Sprinkle the wheat flour on top and stir the mixture for a moment until the flour slightly browns. Gradually add the water while stirring continuously. Add the vegetable bouillon powder, oat cooking cream and seasonings. Bring to a boil and taste to check the flavour.
Serve with boiled potatoes.
