Per serving (97g)
Calories 195, Fat 3.7g, Saturates 0.6g, Carbohydrate 16g, Sugars 3g, Fibre 2g, Protein 24g, Salt 0.79g
Preheat the oven to 180°C/355°F/Gas 4. For the stuffing, add the onion, sage, breadcrumbs, water, gram flour and cranberries (if using) to a bowl and mix to form the stuffing. Roll the stuffing in a sheet of parchment paper and tin foil to form a sausage shape and then bake for 20-30 minutes until it has firmed up. Remove from the oven and allow to cool, once cooled remove the tin foil and parchment paper.
To make the seitan, to a blender add the onion, garlic, tofu, vegetable stock, white wine, miso, nutritional yeast, sage and thyme and blend until smooth. Put the vital wheat gluten and flour into a bowl and pour in the liquid mixture, mixing together to form a dough.
Knead the dough for 5-6 minutes until it becomes stretchy, and then roll out until it is large enough to wrap around the stuffing. Wrap the dough around the stuffing and ensure the edges are well sealed, roll tightly in parchment and tin foil and twist the sides tightly. Steam the seitan for 60-70 minutes until it feels firm.
While the seitan is cooling, mix together all of the glaze ingredients. Once cooled, place on a lined baking tray, brush the seitan with the glaze and place into the oven to roast for 30 minutes, until the outside is golden.
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