BBQ Seitan "belly" and buttermilk vegan nuggets with gravy, slaw and grilled corn
Seitan based versions of American classics
Vegan
Vegetarian
Plant Based
Main courses
Ingredients
BBQ Seitan "belly" and buttermilk vegan nuggets with gravy, slaw and grilled corn
−
+
£611.02
For the gravy
Water
/l
1.0 l
0%
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L
/g
75.0 g
0%
For the seitan base
Water
/l
0.9 l
0%
Vital Wheat Gluten Flour
/g
720.0 g
0%
Butter beans canned in water
/g
400.0 g
0%
Marmite Yeast Extract 600g Tub
/g
40.0 g
0%
KNORR Paste Bouillon Vegetable 2 x 1kg (as sold)
/g
12.0 g
0%
For the BBQ seitan 'belly' and the 'buttermilk' vegan nuggets
Seasoning (salt+pepper)
/g
10.0 g
0%
Lemon
/pc
1.0 pc
0%
Soya Milk (unsweetened)
/ml
200.0 ml
0%
Tofu
/g
100.0 g
0%
Plain flour
/g
150.0 g
0%
For the red cabbage slaw and grilled corn with paprika mayo
Sweetcorn
/g
500.0 g
0%
Carrots
/g
200.0 g
0%
Red cabbage
/g
200.0 g
0%
Crispy Fried Onions
/g
30.0 g
0%
Onions
/g
70.0 g
0%
/
For the gravy
-
Water 1.0 l
For the seitan base
-
Water 0.9 l
-
Vital Wheat Gluten Flour 720.0 g
-
Butter beans canned in water 400.0 g
-
KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 12.0 g
For the BBQ seitan 'belly' and the 'buttermilk' vegan nuggets
-
Seasoning (salt+pepper) 10.0 g
-
Lemon 1.0 pc
-
Soya Milk (unsweetened) 200.0 ml
-
Tofu 100.0 g
-
Plain flour 150.0 g
For the red cabbage slaw and grilled corn with paprika mayo
-
Sweetcorn 500.0 g
-
Carrots 200.0 g
-
Red cabbage 200.0 g
-
Crispy Fried Onions 30.0 g
-
Onions 70.0 g
Preparation
-
For the gravy
- Boil 1 litre of water and whisk in KNORR Gluten Free Gravy Granules for Meat Dishes for 30 seconds.
-
For the seitan base
- Blend Butter Beans with 400ml Water.
- Mix the above with vital wheat gluten flour, MARMITE Yeast Extract and KNORR Professional Garlic Puree for 2 minutes with dough hook attachment.
- With half of the above mix tear into nugget sized pieces. shape the other half into a 3cm high rectangle.
- Make up vegetable bouillon using KNORR Paste Vegetable Bouillon and 500ml of boiling water.
- Poach both seitan pieces in vegetable bouillon for 15 minutes and leave to chill in bouillon for 3 Hours.
-
For the BBQ seitan 'belly' and the 'buttermilk' vegan nuggets
- Cut seitan belly into thin slices, saute to colour and add KNORR Barbecue Sauce to glaze.
- Blend tofu, soya milk and juice of lemon for Vegan yoghurt. Add 'no chicken pieces' and marinade for 15 minutes.
- Dust 'vegan nuggets' in plain flour, seasoning and deep fry at 175c for about 4 minutes.
-
For the red cabbage slaw and grilled corn with paprika mayo
- Finely slice red cabbage, onion and grate carrot. Mix with half of HELLMANN'S Vegan MAYO.
- Trim sweetcorn Cob into 3 pieces, chargrill, top with remaining HELLMANN'S Vegan Mayo mixed withKNORR Professional Paprika Puree. Sprinkle with crispy fried onions.
