Clean the carrots and potatoes and cut into small regular cubes.
Blanch the vegetables in boiling water for 5 minutes, drain and let cool in iced water.
Mix the chickpea flour in water until the mixture is smooth and homogeneous.
Dip the medallions of fresh Seitan in chickpea batter and then in the breadcrumbs.
In a frying pan add a drizzle of extra virgin olive oil, one crushed red garlic clove with the skin with a few sage leaves and a bay leaf.
Cook the Seitan for a few minutes on each side until it gets a crispy crust.
Prepare the Russian salad adding the light vegan organic sauce type "mayo" to the vegetables.
Fill 4 glasses with vegan Russian salad, add 4 slices of crispy Seitan in each glass, garnish with chopped chives and finely chopped fresh chilli.
TIP: for a tastier touch add a caper flower to the preparation.
Light vegan organic sauce type "mayo"
An unfiltered vegan beer