- 1 kg of homemade seitan still unboiled just after the washing process
- 1 red pepper li>
- 1 yellow pepper
- 1 bunch green beans
- 150 grs tofu (firm consistency) < / li>
- 3 cloves garlic
- 2 strips of kombu seaweed
- Chopped parsley
- Paprika (sweet or spicy)
- 1 glass of soy sauce
- 1 glass of wine li>
- Olive oil
- Water (or vegetable broth)
- Kitchen string
Having the gluten ball recently washed of starch, place it spread out in a high-sided dish covered with the broth or water, a few tablespoons of oil, the paprika, the finely chopped garlic, the parsley , wine and soy sauce. let it macerate for several hours or overnight, covered.
Give the vegetables a quick cook, in boiling water, about ten minutes. drain them well.
Also drain the gluten from the marinade sauce and carefully stretch in the same dish or on another flat surface, until obtaining a rectangular shape. begin to place the vegetables and the tofu cut into strips alternately, and roll the dough a little. place more filling, roll… and so on, until sealed with the elastic dough. tie the round one with the kitchen string, rustic type.
In a large pot, put the macerated broth, place the stuffed seitan and cover with more water or vegetable broth. add the seaweed and bring to a boil. Let cook over low heat for 1 hour. if liquid is lacking, add more. the dough should always be covered.
Being careful not to burn yourself, remove the seitan to a tray, let it rest and cool slightly before untying and cutting into thick slices.
Serve it hot, accompanied by a sauce that you like, for example: spicy tomato sauce.