Dill Sauce with Seitan

Nika’s PickTOFU+47g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

seitan

• 3 tbsp sunflower oil
• 120 g onion
• 15 g garlic
• 120 g red kidney beans (cooked)
• 90 g tomato paste
• 3 tbsp soy sauce
• 20 g cane molasses
• 2 tsp salt
• 1/4 tsp black pepper
• 3 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp dried thyme
• 1/4 tsp nutmeg
• 30 ml canola oil
• 60 ml water
• 270 g vital wheat gluten

sauce

• 500 ml vegetable broth
• 500 g potato (type C)
• 1 onion
• 2 bay leaves
• 40 g fresh dill
• 15 g parsley (fresh)
• 350 ml soy milk
• 250 ml soy cooking cream
• 1 tsp salt
• 1 pinch black pepper
• 2 tbsp vinegar
• 1200 g potato (type B)

Contains: celery, gluten, soy

How to make it

1. Heat the sunflower oil in a small pan over medium heat. Finely dice the onion and fry until golden. In the last minute, add the grated garlic and fry briefly, just until fragrant.
2. In a blender, combine the drained red kidney beans, the fried onion and garlic (along with the oil they cooked in), tomato paste, soy sauce, molasses, salt, black pepper, smoked paprika, garlic powder, cumin, thyme, nutmeg, rapeseed oil, and water. Blend until you have a smooth paste. Add the vital wheat gluten to the blender and continue blending on low speed until the dough starts to pull away from the sides.

Nutrition