Pastrami-style seitan

Vegan hack Veganised

Israel

Prep: 10 minutes

Cook: 1h15

Rest: 10 minutes

Difficulty: Easy

Low-in-fat, High-protein

Let’s work my roast veef (see recipe) with a spice crust and use to garnish Bianca Zapataka’s bagels (see recipe)!

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Ingredients

roast veef (beef-style seitan)

1 càs coconut flower sugar

1 càs smoked paprika

1 càs ground pepper

½ càs ground coriander

½ càc garlic powder

½ càc onion powder

½ càc Marmite

½ càc tahini (sesame purée)

1 l vegetable stock

Directions

Step 1

Make the crust: blend together the coconut sugar, smoked paprika, ground pepper, ground coriander, garlic and onion powders, Marmite and tahini.

Step 2

Lay pieces of aluminium foil (one for each piece of seitan) and cover with crust. Transfer each piece of seitan to pieces of foil, flipping over to coat completely. Roll as tightly as possible.

Step 3

Bake each seitan piece, tightly wrapped for 45 minutes at 180°C.

Step 4

Take out of the oven, leave to cool down, open each wrap and bake again, uncovered, for 30 minutes, or until each piece has blackened.

Step 5

Leave to cool down again and get the broth ready.

Step 6

Cut each piece of seitan into slices, and boil for 5 minutes into the broth if using immediately (ici avec des bagels au curry), or keep refrigerated in the broth.