Homemade seitan in a minty marinade with homemade flatbreads and refreshing cucumber dressing!

Today I woke up and got into the kitchen with a crazy urge to make a load of homemade goodies. So I made seitan, flatbreads and a delightfully simple creamy vegan dressing! I am so lucky to live not too far away from this fantastic Norfolk water mill that produces vital wheat gluten, as this means many of the local health food shops stock it and its not too hard to find! This feast is a collection of just some of the lovely local things near me, the herbs are from my garden, I grew the spinach too, and the cucumber is locally grown. Maybe its the summer sun thats finally got here but I feel like going round markets and coming home a feast in my garden, whos whith me? This fresh and light meal Is perfect for grilling up in your garden, or it can be made in the kitchen, but it certianly takes the edge of this hot weather. Enjoy with freinds and family, serve with sliced olives and salad.

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For the seitan:
Wet ingredients:
1 can chickpeas, drained, rinsed and mashed
1 tsp liquid smoke
2 tsp tamari
a glug of mushroom ketchup (optional but tasty!)
1 cup cold vegetable stock
1 finely chopped shallot
2 tbsp olive oil

Dry ingredients:
1 1/2 cups vital wheat gluten (I used Letheringsett watermill’s stuff)
1/4 cup gram flour 
1/3 cup nutritional yeast
1 tsp cumin
2 tsp lemon pepper
1/2 tsp garlic powder
1 tbsp fine chopped fresh rosemary leaves
pinch o’ salt and a pinch o’freshly ground black pepper

Method:
Get a pan of water simmering away and pop the steamer part on top, whatever that’s called, and pop the lid on whilst you make the seitan. Mix the wet ingredients together in one bowl and the dry in another, add the dry ingredients into the wet and mix together well. Knead the stiff dough like mix together in the bowl for about 3 minutes, shape into a thick log shape and slice into four pieces, knead and shape each piece into a “cutlet” shape and warp securely in tinfoil. Place in the steamer basket and pop the lid on. Steam for about 40 minutes until you can feel the cutlets are firm when you pick them up with tongs. Remove from the steamer and allow to cool slightly before unwrapping.

For the marinated minty seitan:
2-3 tbsp mint sauce
1/4 cup olive oil
1 tbsp finely minced fresh rosemary
2 tbsp lemon juice
1 tsp mixed dried herbs
2 crushed and roughly chopped cloves garlic
1 finely chopped shallot
1x steamed seitan recipe, chopped into chunks (see above)

Method:
In a large ziplock bag (big enough for all your seitan) add all the ingredients appart from the seitan, shake around a bit to mix the ingredients, then and the seitan and just zip up the bag and move everything around in the bag to coat it nice and evenly with the marinade. Marinate for at least 1hour and either place the pieces of seitan on skewers and grill or until starting to brown nicely on the outside, the seitans already cooked so you just want to reheat it and give it a bit of colour and texture.

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To make the flatbreads:
3 cups plain white organic flour
3/4 tsp salt
1/2 tsp baking powder
scant 1/2 cup yar valley rapseed oil (or other rapeseed oil/ canola oil)
1 cup hot water

Method:
Mix the flour, salt and baking powder together in a bowl. Add the oil and mix in with a fork until the flour is coated in the oil. Slowly add in the hot water and mix together, squeeze out any lumps with you hands. Bring the mix together and only slightly knead, just enough to make sure it’s evenly mixed. Wrap in clingfilm and leave to sit for about 30 mins. Pull off a small golf ball sized piece of dough and roll it into a ball. Now either use a tortilla press or just roll out into a circle with a rolling pin. There two ways you can cook these, either a few mins on each side in a dry non stick pan, or grill on a BBQ after brushing with oil.

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For the creamy cucumber dressing:
1/4 cup unsweetened soy milk
1/3 cup rapeseed oil (canola oil)
1/4 tsp salt
pinch of freshly ground black pepper
2 tsp white wine vinegar
1/2 english cucumber, corred and coarsely grated
2 spring onions, diced

Method:
Blend the soy milk, oil, salt, pepper and vinegar together in a food processor until thickened and creamy, transfer into a bowl and fold in the remaining ingredients and serve in a cute little dish ready to dollop over the seitan, or to dress a salad!

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7 thoughts on “Homemade seitan in a minty marinade with homemade flatbreads and refreshing cucumber dressing!

  1. Lucky you, locally milled gluten flour! Gorgeous Greek-style meal idea btw! And I bet that seitan was just great BBQ’d

  2. Home-made seitan is always better & I love your marinade a lot, quite unusual & tasty too! Those flatbreads look amazing & that dip or dressing looks awesomely delicious too! My dinner for tomorrow! 🙂 MMMMMMMMMMMMMM! Lucky boyfriend! 🙂

  3. Steve left me alone for a morning and I became totally and utterly addicted to Pinterest. All it takes…1 morning…5 minutes actually and I was hooked. Now, as a total and utter addict I have to cram you into my Pinterest page. Sorry, but you know how it is…

  4. It all looks utterly delicious. I would love this right now as a post-midnight snack! 🙂
    I’m happy to hear that the sun has shown up 🙂

  5. Good Morning!

    I was wondering if you could help me as I am starting a juice detox and am finding it difficult to source a couple of ingredients. I work with your Dad and he said that you may be able to help!?

    I need to get some Spiruliona and Fresh Wheatgrass.

    If you can help me at all I would be really grateful, oh and I live in Norwich ☺

    Kind regards

    Katy

    Katy Lavington Woods
    Big C
    Communications Officer

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    Email: Katy.Lavington@big-c.co.uk
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