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BBQ Seitan "belly" and buttermilk vegan nuggets with gravy, slaw and grilled corn

Seitan based versions of American classics

BBQ Seitan "belly" and buttermilk vegan nuggets with gravy, slaw and grilled corn – recipe

Ingredients

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For the gravy

For the seitan base

For the BBQ seitan 'belly' and the 'buttermilk' vegan nuggets

For the red cabbage slaw and grilled corn with paprika mayo

Preparation

  1. For the gravy

    • Boil 1 litre of water and whisk in KNORR Gluten Free Gravy Granules for Meat Dishes for 30 seconds.

  2. 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.

  3. 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.

  4. 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.