Ingredients
One strip of kombu seaweed
300g seitan (wheat “meat”)
250ml soy cream or soy yoghurt
1 onion
1 tablespoon wholemeal flour
Nutmeg and black pepper
2 tablespoons olive oil
Salt to taste
Preparation
Cut the seitan into 1 cm slices. Grill on both sides and set aside.
Peel and slice the onion into thin strips. Heat the olive oil in a frying pan and fry the onion until transparent.
Meanwhile, toast the kombu in a hot oven (270 ºC) for 2-3 minutes. Once toasted, crumble it with your hands until it is almost powdery and set aside.
Once the onion is ready, add a tablespoon of wholemeal flour, mix it in and add the kombu and soy cream or soy yoghurt. Leave it to thicken a little (2 minutes). If it is too thick, add a little soy drink.
Remove from the heat and sprinkle with nutmeg and ground black pepper.
Serve the seitan on a platter, covered with the hot cream.
