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

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

Seitan based versions of American classics

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Ingredients

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For the gravy

For the seitan base

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

  • Knorr Professional Barbecue Sauce 2.2L 250.0 ml
  • 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

Seitan based versions of American classics

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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.