Per serving (112g)
Calories 328, Fat 9g, Saturates 0.7g, Carbohydrate 23g, Sugars 8.7g, Fibre 1g, Protein 40g, Salt 3.2g
To make the stock, add all the stock ingredients to a pan and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave to infuse.
Preheat the oven to 180°C/355°F/Gas 4. To make the seitan, add the vegetable stock, tomato purée, soy sauce, vegetable oil, Worcester sauce, maple syrup, liquid smoke, mint sauce, garlic granules, onion granules, rosemary, thyme and oregano to a blender, and blend until smooth.
Add the vital wheat gluten, plain flour and salt to a bowl and pour in the blended liquid mixture. Mix these ingredients together to form a dough.
Knead the dough for 5-6 minutes until it becomes stretchy; then shape into a rough loaf.
Bring the stock to a gentle simmer in a large saucepan, add the seitan and simmer for 45 minutes, turning when it’s halfway through cooking. Once cooked, remove the pan from the heat and leave the seitan to cool in the stock.
Mix together all the glaze ingredients. Then, once cooled, remove the seitan from the stock and place on a lined baking tray. Brush the seitan with the glaze and place in the oven to roast for 30 minutes, before serving.
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