Ingredients for approx. 4 people:
250 g wholemeal basmati rice
Whole sea salt
400 g seitan
Sesame oil
1-2 tablespoons tamari
3 onions
2 cloves of garlic
2 red peppers
1 aubergine
Rapeseed oil
Approx. 250 ml hot tomato sauce
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Cardamom powder
Curry powder
Fresh or dried Thai basil
In addition:
Piment d’Espelette
Preparation
1. For the vegetable seitan, simmer the whole grain basmati rice in water with a pinch of sea salt until cooked.
2. Roughly dice the seitan and fry in sesame oil in a pan until crispy, then carefully deglaze with the tamari and set aside.
3. Peel and chop the onions.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the red peppers, remove the seeds and cut into large cubes.
6. Wash and clean the aubergine and also cut into large cubes.
7. Heat the rapeseed oil in a deep pan. Add the chopped onions, peppers, aubergine cubes and seitan and fry.
8. Add the diced tomato sauce with the tamari and finely chopped garlic.
9. Season with herb salt, freshly ground black pepper, chilli flakes, smoked paprika, cardamom and curry powder, and Thai basil.
10. Briefly heat the whole grain basmati rice, place in deep plates and top with the vegetable and seitan mixture.
11. Sprinkle with Piment d’Espelette and serve immediately.
My tips:
- It also tastes delicious if you replace the wholemeal basmati rice with jacket potatoes.
Product description:
Seitan is the water-insoluble gluten protein found in wheat flour. To produce seitan, a dough is made from wheat flour and water, which is then washed in water. This removes the starch from the dough, leaving only the tough, sticky wheat protein. The substitute product gets its consistency, colour and taste by cooking or simmering the raw mixture in a marinade, traditionally in a mixture of tamari or shoyu. Seitan can be used and prepared in many different ways. Seitan is significantly richer in protein and lower in fat than tofu, and it is also almost cholesterol-free. Unfortunately, however, people with coeliac disease (gluten intolerance) cannot enjoy this vegan meat alternative.
