Ingredients
For the gravy
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Water 1 l
For the seitan base
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Water 0.9 l
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Vital Wheat Gluten Flour 720 g
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Butter beans canned in water 400 g
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KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 12 g
For the BBQ seitan 'belly' and the 'buttermilk' vegan nuggets
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Seasoning (salt+pepper) 10 g
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Lemon 1 pc
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Soya Milk (unsweetened) 200 ml
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Tofu 100 g
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Plain flour 150 g
For the red cabbage slaw and grilled corn with paprika mayo
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Sweetcorn 500 g
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Carrots 200 g
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Red cabbage 200 g
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Crispy Fried Onions 30 g
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Onions 70 g
Preparation
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For the gravy
- Boil 1 litre of water and whisk in KNORR Gluten Free Gravy Granules for Meat Dishes for 30 seconds.
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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.
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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.
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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.
