Seitan with Fennel Mousse

1 comment

… This is my dinner :-)!

Ingredients for the seitan:
1 kg of wholewheat flour
500 gr of wheat flour
water, as needed
shoyu sauce, to taste
spices
Ingredients for the mousse:
1 fennel
spices
salt
1 teaspoon of oil
gomasio

Method:
Prepare the seitan with the usual procedure, which I’m not going to explain, since now we know it all. After an overnight rest in soy sauce and spices, get the seitan and roll it up in a cotton cloth. Boil it in the sauce, with salt with water, and after about 30 minutes remove it from the cloth and keep boiling it. Meanwhile, wash the fennel, cut and steamcook it in the bamboo box. When gets soft, blend it with a pinch of salt, oil and spices, then a sprinkling of gomasio.
The spices are a mixture of herbs I was given, dried and crushed …

Once 30 minutes have passed, remove the seitan from the water, let it cool a bit and slice it.

Pan fry it and wipe and pour the mousse over. Enjoy your meal 😉

Comment:
Obviously I didn’t have it all, there are about 400 gr in the fridge, to be eaten these days. With a 1.5 kg of flour, I got 500 gr of seitan – therefore, with 1.80 euros I got about 8 euros of seitan. I love self making! 😀

Chef: Romina from VeganBlog

  1. acorn 19 December 2011 at 06:11

    Ehi, your seitan looks perfect! Never done seitan with brown flour, I want to try it though – maybe comes out tastier



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