To make the seitan, mix together the vital wheat gluten, onion powder, garlic powder, dried sage and dried marjoram in a bowl.


Add the lentils, water, soy sauce, Dijon mustard, vegetable oil, liquid smoke and Worcester sauce to a blender and blend until smooth. Add the puréed mixture to the bowl of dry ingredients and mix well to form a dough.


Knead the dough for 4-5 minutes, then split it into three equal pieces. Roll each piece out to a 1cm-thick steak.


Bring the vegetable stock to a gentle simmer and cook the seitan steaks for 10 minutes. Once cooked, remove the steaks from the stock and leave to cool.


Meanwhile, place the plain flour in a tray, then in a second tray add the soya milk and cider vinegar and leave to curdle to create buttermilk. In a third tray mix together the breadcrumbs, sage and marjoram.


Place each steak into the flour and coat both sides, then dip them into the buttermilk and then into the breadcrumb mix. Ensure the breadcrumbs are evenly coating all sides of the steak.


o cook the steaks, heat the oil over a medium heat in a shallow pan. Fry the steaks for 4-5 minutes on each side until the breadcrumbs are golden and crisp. Try serving with fermented veg, such as sauerkraut, if you like.


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