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Sweet & Sour Seitan
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Healthy nutrition
Tuesday April 30th, 2019
135 minutes
4 people
Seitan
- 250g seitan
- 1 sprig of thyme
- 1 garlic clove (about 2g)
- 80g mirin
- 35g tamari
- Bay leaf
Orange Sweet & Sour Sauce
- 100ml oranje juice
- 10g tamari
- 30g concentrated apple juice
- 2g kuzu
- 1 tablespoon of orange zest
- 1 tablespoon of sesame seeds
Trinxat
- 250g sweet potato
100g chinese cabbage - 2g half a Moroccan preserved lemon (citron confit) or about 8g
- 2 tablespoons of salt and pepper
- 25g olive oil
French Onion Petal
- 250g French onion
- 1 sprig of lemon thyme
- 1 tablespoon of salt
- 1 tablespoon of olive oil
Preparation
Seitan:
- Slice the seitan into sheets.
- Marinate with remaining ingredients in a ziploc bag for two hours.
Orange Sweet & Sour Sauce:
- Dissolve the kuzu in little water.
- Blend all the ingredients in a blender.
- Heat until the kuzu gels and gives the sauce some texture.
Trinxat:
- Peel, cut and boil the sweet potato with the bay leaf and salt.
- Julienne the Chine cabbage, chop the garlic and sauté both in a squirt of oil until it begins to colour.
- Remove from heat.
- Mash the sweet potato into a purée.
- Add the cabbage and finely-chopped lemon.
- Salt and pepper to taste.
French Onion Petal:
- Steam in a vacuum-sealed bag in the oven at 100ºC for 10 minutes.
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