Per Kiev (142g)
Calories 391, Fat 13g, Saturates 2.1g, Carbohydrate 36g, Sugars 1.7g, Fibre 3g, Protein 34g, Salt 1.7g
Firstly, for the garlic butter mix all of the ingredients together and split into 5. Shape into small ovals, place them onto greaseproof paper and freeze for at least 3 hours.
For the seitan, to a blender add the tofu, vegetable stock, miso, nutritional yeast, vegetable oil and sage and blend until smooth. Then put the vital wheat gluten and plain flour into a bowl and pour in the liquid mixture, mix this together to form a dough. Knead the dough for 5-6 minutes until the dough becomes stretchy.
Split the dough into 5 pieces then wrap the dough around the frozen garlic butter being sure to seal the dough well around the garlic butter. Wrap the seitan tightly in cling film then steam them for 40-45 minutes until cooked through, allow them to cool before removing the cling film.
Once the seitan is cool for the breadcrumb coating, whisk together the plain flour and water to make a batter. Dip the seitan into the batter, then into the breadcrumbs making an even breadcrumb coating around the seitan. Heat the oil in a frying pan over a medium heat and fry the kiev on both sides for 3-4 minutes until golden.
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