Seitan Roast with Lentils
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough: (wet ingredients and spices)
- 400 g lentils, reen or brown, cooked
- 0.5 ½ onion (s), finely grated
- 1 clove garlic
- 2 tablespoon miso paste
- 60 ml oil
- 80 ml broth
- 2 tablespoon soy sauce
- 1 teaspoon soy sauce, sweet
- 1 teaspoon salt
- pepper
- 1 teaspoon gyros spice
- 0.5 teaspoon ½ paprika powder, smoked, hot
- 1 teaspoon cumin powder
Also:
- 1 carrot (s), finely grated
For the dough: (dry ingredients)
- 220 g luten flour
- 10 g tapioca starch
For the filling: (optional)
- 70 g date (s), or other sweet dried fruit, pitted
- 70 g tomato (s), dried, possibly pickled in oil
- 70 g almond (s) or other nuts, chopped
Print Recipe
Pin Recipe Instructions
- First mix all the moist ingredients and the spices together and puree so that a homogeneous mass is created. Then add the grated carrots.
- Separately, mix the dry ingredients together and then add to the mass. Knead everything well with your hands. The sausage meat should not stick to your hands, otherwise add a little more gluten flour in small steps.
- For the filling (optional): Chop the dates and tomatoes and mix with the chopped almonds. Make a hollow lengthways in the loaf, add the filling and close the loaf over it.
- Shape the mass into a loaf and wrap it in a large clean cloth, e.g., a cheesecloth or a diaper. Pin the seam with roulade needles lengthways from both sides (alternatively: wrap with a cord or fix with rubber rings). This is used to fix the cloth in such a way that the mass in it cannot expand. Steam the package for about an hour and a half. Then the loaf is unwrapped. As it cools down, it becomes a little firmer. Ideally, you let it sit overnight.
- To get a nice surface, you can fry it all around in a little oil (optional). Then you cut the loaf into approx. 1 cm thick slices, which you briefly sear on both sides in the pan.
- Lentils are very aromatic and rich in protein. The combination of lentils and wheat gluten results in a balanced combination of all essential amino acids.
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