Seitan Rolls

Ingredients

• 80 g gluten (powder)
• 2 tbsp nutritional yeast
• 1 tsp Baking powder
• 1 tsp herbs de Provence
• 4 tbsp soy oil
• 60 ml soy drink (soy milk)
• Salt
• black pepper (ground)
• 1 Spring onion
• 150 g smoked tofu
• 200 ml plant-based cream substitute
• 2 tbsp freshly chopped parsley
• 1 splash Lemon juice
• 100 ml Vegetable broth
• 100 ml dry white wine (vegan)
• 0.1 g saffron strands

Instructions

1. 1.

   Mix the gluten powder with nutritional yeast, baking powder and herbs in a bowl. Add 2 tbsp oil and the soy drink to the gluten mixture, season with salt and pepper, and stir quickly. Divide the dough into quarters and press each quarter by hand into flat cutlets. In a large hot pan, brown the cutlets on both sides for about 1 minute in 2 tbsp oil. Remove from heat and cover to rest.

2. 2.

   Meanwhile, wash, trim and slice the spring onion into thin rings. Puree the tofu with 3-4 tbsp cream. Mix the spring onions and parsley into the puree and season with salt, lemon juice and pepper.

3. 3.

   Take the cutlets out of the pan and spread them with the tofu cream. Roll each cutlet up and secure with toothpicks. Return to the pan, pour in a little broth, cover and simmer over low heat for about 20 minutes.

4. 4.

   For the sauce, bring the wine, remaining cream, remaining broth and saffron to a boil. Reduce until about half volume remains. Season with salt and pepper and blend until frothy.

5. 5.

   Serve by spreading the sauce on deep plates, removing the rolls from the pan, placing them in the sauce (remove toothpicks if desired) and serving immediately.