ENG
 
ITA
 
DEU
 
FRE
 
 
 
 

 

 
TASTE THE RECIPE

Russian salad and crispy seitan

 
TIME

30'
DIFFICULTY
Chef
Very easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

Ingredients for 4 people 

Carrots - 150 g 
Potatoes - 200 g 
Frozen Peas - 150 g 
Extra Virgin Olive Oil - 1,5 lt
Red Garlic - 1 clove
Bay - 1 leaf
Sage - a few leaves
Fresh Seitan (one pack of) - 240 g 
Chickpea flour - 50 g
Water - 100 g 
Breadcrumbs 
Chives
Fresh Chili 
Extra Virgin Olive Oil
Light vegan organic sauce type "mayo"

PROCEDURE

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.



DISH PREPARATION

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.

 

PREPARED WITH
Light vegan organic sauce type "mayo"


TASTE WITH
An unfiltered vegan beer
 

 

 
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