Latest effort on the seitan front (much more info here.)
300g veg curry, blitzed to a lumpy liquid + 150g gluten powder.
Mixed to a dough – about a minute.
I cut off enough dough (150g) to shape into a cutlet and put the rest into a small casserole dish which I baked at 220C for 60 minutes. The rest of the dough I flattened out into a cutlet about 12-13cm across. This I fried for about 5 minutes on each side.
I had the cutlet with some pan-fried potato wedges and some vegetable curry.
The rest of the seitan (260g) I shall chop into chunks - for stews, chilli non carne, etc - and I shall also mince some for a bolognaise sauce, etc.
Here it is:
300g veg curry, blitzed to a lumpy liquid + 150g gluten powder.
Mixed to a dough – about a minute.
I cut off enough dough (150g) to shape into a cutlet and put the rest into a small casserole dish which I baked at 220C for 60 minutes. The rest of the dough I flattened out into a cutlet about 12-13cm across. This I fried for about 5 minutes on each side.
The rest of the seitan (260g) I shall chop into chunks - for stews, chilli non carne, etc - and I shall also mince some for a bolognaise sauce, etc.
Here it is:
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