Seitan

Latest effort on the seitan front:

300g veg curry, blitzed to a lumpy liquid + 150g gluten powder.

Mixed to a dough – about a minute.

I cut off enough dough (150g) to shape into a cutlet and put the rest into a small casserole dish which I baked at 220C for 60 minutes. The rest of the dough I flattened out into a cutlet about 12-13cm across. This I fried for about 5 minutes on each side.

I had the cutlet with some pan-fried potato wedges and some vegetable curry.

The rest of the seitan (260g) I shall chop into chunks - for stews, chilli non carne, etc - and I shall also mince some for a bolognaise sauce, etc.

Here it is: