How are you? I half melted by the Sevillian heat, but I’m not complaining, after so many gray days, the sun and the heat are even appreciated. Sorry if we have you a bit abandoned, but between the return to Spain and that we are looking for a flat like crazy, we don’t have much time. We are looking forward to getting back to normal!
Today’s recipe is to suck your fingers. It may be a bit more labor intensive than most of the ones we share on the blog, but it’s worth the effort, plus it’s low in fat! It’s perfect for those of you who miss meat or for those of you who are trying leave it because seitan is a very tasty substitute. We do not consume it often, but we love it and do it from time to time.
Para el seitán marinado:
- 1 cucharadita de cebolla en polvo
- 2 cucharaditas de ajo en polvo
- 2 cucharaditas de comino en polvo
- 1 cucharadita de curry en polvo
- 1 cucharada de salsa de soja o tamari
- 4 cucharadas de tahini
- 1 cucharada de zumo de limón
- Pimienta negra al gusto
- 250 g de seitán (9 onzas)
Para el relleno:
- In a bowl put all the ingredients of the marinade and stir until well combined.
- Cut the seitan into strips and add to the bowl with the marinade. Stir so that it is well covered by the sauce. Cover the bowl with a kitchen towel and marinate for 2 hours in the fridge.
- Preheat the oven to 180ºC or 355ºF.
- Place the seitan on a baking sheet lined with parchment paper and bake for about 25 minutes or until golden brown. Ideally, stir once or twice during this time so it cooks evenly.
- Cut the stuffing vegetables into strips.
< li id="instruction-step-6">Heat the pita bread (optional) in the oven, frying pan or toaster and fill with seitan, vegetables and yogurt sauce to taste.