• Seitan:
• 1 cup vital wheat gluten
• 3/4 cup warm water
• 1 'not beef' bouillon cube
• 1 tsp fennel seeds
• 1 tbsp maple syrup
• 1 tbsp liquid smoke
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp soy sauce
• 1 tsp sage
• 1 tsp red chili flakes
• 1 tbsp nutritional yeast
• Tofu Ricotta:
• 1 block tofu
• 1 tsp salt (to taste)
• 1 tbsp
• 2 tbsp neutral oil
• 1 tbsp italian seasoning
• 1/3 cup unsweetened plant milk
• Vegetables:
• 1 bag mixed baby carrots
• 2 large precooked beets
• 1 bag brussels sprouts
• 2 tbsp neutral oil
• 1 tsp salt & pepper
• 1 tbsp italian seasoning
• Drizzle of balsamic glaze
• 2 tbsp crushed pistachios
1.
In a bowl, add your vital wheat gluten and all dry ingredients, combine well. Dissolve your bouillon cube in your warm water. Add your maple syrup, soy sauce, and liquid smoke. When all dissolved, add to your dry ingredients. Mix with hands until it forms dough, separate into sausage patties. Use a steamer basket or bamboo basket to steam for 1 hour. Once cooled, fry in a pan 3 mins each side.
2.
For your tofu ricotta, add all ingredients to a high power blender or food processor (I used a magic bullet) blending until smooth.
3.
Preheat oven to 400. Cut your brussles in half, coat those and your carrots in oil and spices. Roast for 30-40 minutes, adding your beets in the last 10 minutes.
4.
Smear a generous amount of your ricotta onto a plate, add sliced seitan, vegetables, and sprinkle with pistachios and a drizzle of balsamic glaze.
5.
Enjoy!
6.