Kebab de seitan {vegan}
S’il y a bien un plat qui manque à Monsieur depuis que nous sommes végétariens c’est le kebab (ou grecque pour certains) ! Mais franchement le kebab de seitan est venu combler toutes ses attentes, et souvenirs qu’il avait de ce plat populaire d’étudiant. Oui parce que bon le kebab c’est quand le plat rapide à manger et pas cher par excellence, que beaucoup de jeunes ou moins jeunes mangent.
La version vegan au seitan est carrément parfaite,
et bien haut dessus de ce qu’il me reste comme souvenirs de la version carnée (et aussi beaucoup plus saine avouons-le !). Voilà donc un kebab vegan bien épicé (yes, don't mess around anyway, but good, I allow you to add less pepper if you are sensitive) and with lots of fresh vegetables because that’s also what’s good ! Well, a real kebab is still really cool to eat with it. fries and mayonnaise (vegan of course), but good if you are not very fries friendly (who is !!!), you can make a good salad to accompany your homemade kebab.
So yes it's a bit long to do, but the game is well worth it (What do you mean we haven't used this expression since 30 ans ?!). Little advice from me to you, double the proportions of seitan and freeze half, for the next time a craving for vegetarian kebab arises !
Kebab de seitan {vegan}
POUR 4 PEOPLE
- 4 pains pita
- 1 Red onion
- green salad
- cherry tomatoes
- from herb mayonnaise
FOR THE SEITAN
- 170 g of wheat gluten
- 40 g of chickpea flour
- 25 cl lukewarm water
- 20 ml of tamari
- 20 g of white miso
- Salt and pepper
- 2 tablespoons of garlic powder
- 1 tablespoons of vegetable broth powder
- 1 tablespoon of chili flakes
- 1 tablespoon smoked paprika
- 1 tablespoon of paprika
- 1 teaspoon of oregano
- 1 teaspoon of cumin powder
- For the seitan, Mix the tamari together, miso and lukewarm water.
- In a robot fitted with a leaf or by hand, mix together the gluten, chickpea flour and spices with and the liquid preparation to form a homogeneous mixture that is neither too sticky nor liquid (readjust with gluten flour or water if necessary)
- On a film paper, spread the seitan over approximately 20 cm and roll into a sausage. Close the film firmly to form the roast. Tie knots on the sides to hold it in place and tie it up.
- Steam for 1 hour 30 minutes and leave to cool..
- Finely chop the onion and cut the cherry tomatoes in half.
- Cut the seitan into thin slices then into pieces of different sizes then brown it in a pan with a drizzle of olive oil, stirring so that it browns a little..
- Open the pitas, add a little mayonnaise, onion, some salad, tomatoes then seitan and enjoy !
- Serve with olives and fries !
