Summary

Ingredients

For the seitan:

• 100 g luten flour
• 100 g water
• 1 teaspoon salt
• 1 teaspoon pepper, white
• 15 g veetable oil

For the mayonnaise:

• 100 g soy milk (soy drink) (room temperature!)
• 20 g lemon juice
• 150 g veetable oil (room temperature!)

For the salad:

• 220 g pickled cucumber (s), possibly additional cucumber water
• 1 pinch (s) Kala Namak
• 1 dash vinegar
• Mustard, to taste
• Salt, to taste

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Instructions

1. For the seitan:
2. Knead the ingredients together well and fill them into tumbler glasses with screw caps. Boil these down in a water bath for about 90 minutes (smaller glasses 60 minutes). Let it cool down completely, this will create a vacuum.
3. At this point it is worthwhile to prepare a little more than the specified amount and to keep a long-term supply of seitan.
4. For the homemade mayonnaise:
5. Pour the soy milk into a blender or a blender and add the lemon juice. The milk starts to flocculate slightly. Gradually add the oil and mix until the mixture becomes stiff. If it doesn`t work, add a little more oil. If it still doesn`t get stiff, a binding agent such as guar gum or psyllium husk powder can be added. Soy milk is not interchangeable with other plant-based milk, as it is the only one containing lecithin, which is responsible for the stiffening.
6. If you prepare a little more mayonnaise than you need for the salad, it should be mixed with the following. Spices are dressed.
7. Alternatively, purchased vegan mayonnaise can of course also be used.
8. For the meat salad:
9. Cut or slice the cooled seitan into fine sticks. Do the same with the pickles. Add the mayonnaise, roughly equal parts. Add pickle water if necessary. Now season with salt, mustard, a small (!) Pinch of Kala Namak and possibly vinegar. Let it steep overnight.