Wheat gluten, also called seitan

People :

6

Preparation time :

50 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients

Seitan filling

  • 2 packages of seitan
  • 2 onions
  • 2 cloves garlic
  • ½ cup red wine
  • 3 tablespoons olive oil
  • 50g walnuts
  • 1 tbsp parsley
  • 1 tbsp salt
  • 1 tbsp pepper

Soy milk bechamel

  • 1 liter of soy milk
  • 60g flour
  • 60g olive oil
  • 1 tablespoon yeast
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon nutmeg

Seitan Canelones

Preparation

Seitan filling

  1. Heat the oil over a low heat in large frying pan.
  2. Chop the garlic cloves and add them to the pan.
  3. Chop the onion and add it to the pan when the garlic has turned slightly golden brown.
  4. Cook until the onion starts to caramelize.
  5. Add the wine and let it reduce by half.
  6. Shred the seitan. Add it to the pan, stirring well to prevent sticking. Cook for 5 minutes over a low heat.
  7. Turn off the heat and add the finely chopped walnuts and parsley. Season with salt & pepper to taste.

Soy milk bechamel

  1. Heat the oil and flour in a saucepan until it begins to give off a roasted aroma.
  2. Add the soy milk slowly and whisk well to prevent lumps.
  3. Add the nutmeg and salt.
  4. Cook until thickened, stirring well to prevent lumps.
  5. Add pepper to taste.

Seitan Canelones

  1. Cook the cannelloni in salted, boiling water until al dente. Cool the pasta under cold water.
  2. With the help of a spoon or a pastry bag, fill each cannelloni with seitan filling.
  3. Place the cannelloni in an oven-ready dish and pour the bechamel over them.
  4. Place under grill until you have a gratin.
  5. Serve four portions per person with a little pepper.


Additional information

People :

6

Preparation time :

50 min

Difficulty:

Media