So, if you’re looking for a different Sunday-lucnh this is just the ticket. You could also do it with a creamy mash for more comfort-style eating. But I thin this is pretty comforting enough, and, yes we went back for a lot more of the sauce than you see in the picture. That was only for the photo and to appear parsimonious.
- In a heavy bottomed saucepan, sauté the celery in the oil/butter until soft.
- In the meantime blend the cashews with the rest of the ingredients apart from the lemon juice.
- Add to the pan and turn the heat to low, string constantly for about five-minutes until the sauce thickens to the consistency of double cream. Add the lemon juice and keep warm.
For the homemade seitan
1 cup vital wheat gluten
1/4 cup nutritional yeast flakes
1 tbs mustard powder
1/2 cup stock or water
1/4 cup soya sauce
2 tbs lemon juice
1 tbs olive oil
4 cups stock
4 cups water
1/4 cup soya sauce
- Pour the stock, water and soya sauce into a large pot and bring to the boil.
- In the meantime, combine the wheat gluten, yeast flakes and mustard powder in a large mixing bowl. Sift well and add the rest of the ingredients; but holding back on the stock or water and adding bit by bit until you have a dough that’s wet but firm enough to kneed.
- Kneed for minute or so and divide into four pieces. Place in the simmering broth and, partially covering, simmer for 1 1/2 hrs. Remove and let cool. Save the broth for gravy.
To assemble the dish
2 tbs peppercorns crushed coarsely in a mortar and pestle
1/2 cup alcohol free red-wine
- Preheat a heavy non-stick frying pan over medium heat on the stove
- Cut the seitan into 5mm slices and, spread the peppercorns on a plate, dip the pieces of seitan on either side to lightly coat.
- Place the seitan pieces into the pan and grill for 2-3 minutes on either side. Now turn the heat off, pour in the red wine and immediately cover the pan. Leave for a minute for the seitan to absorb the wine, then serve.