Spicy Seitan Roll
Here I am again! Today’s recipe was the main course of our New Year’s Eve dinner. Again, I got the inspiration from one of those Sainsbury’s leaflets, although the original recipe wasn’t cruelty free at all…
We enjoyed it, quite an interesting flavour 🙂
Ingredients:
(serves 3)
250gr seitan (or more)
1 organic orange
1 organic lemon
1 cooked beetroot in its juice
3/4 bay leaves
white pepper
soy sauce
salt and oil to taste
Method:
It’s quite simple, if you’ve already got a piece of seitan. If you don’t, here’s my recipe. In this case, it was “flavoured” with nori seaweed bits, to give it a sort of sea flavour, you can see them in the closer pics. I finely sliced half orange, half lemon and half beetroot. As I used the zest as well, lemon and orange should be organic. I cut the seitan to have it completely open. Keeping it open, I laid a first layer of sliced beetroot, then 2 bayleaves, then a layer of orange and of lemon. Slices have to be very very thin, otherwise it would be impossible (I mean, difficult) to roll the seitan up. Close it with a kitchen string and tuck 2 bay leaves between the string and the seitan.
Pour a little extra virgin olive oil in a baking pan, add some white pepper grains and salt if you wish. Also, I added a few drops of shoyu. Cut the remaining lemon and orange and place them in the baking pan.
Place it in preheated oven at 180°C for 30min. Once done, remove the strings and slice it. Serve hot.
As you see in the pics, we had it with lentils (as everyone does at New Year’s Eve) 🙂
I just got this dish so colorful, rich and so good 🙂