Seitan roast with lentils

Ingredients for 4 servings:

• 400 g lentils, green or brown, cooked
• ½ onion(s), finely grated
• 1 clove(s) garlic
• 2 tbsp miso paste
• 60 ml oil
• 80 ml broth
• 2 tbsp soy sauce
• 1 tsp soy sauce, sweet
• 1 tsp salt
• pepper
• 1 tsp gyro seasoning
• ½ tsp paprika powder, smoked, hot
• 1 tsp cumin powder
• 1 carrot(s), finely grated
• 220 g gluten flour
• 10 g tapioca starch
• 70 g dates or other sweet dried fruits, pitted
• 70 g tomatoes, dried, possibly in oil
• 70 g almonds or other nuts, chopped

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 50 minutes

vegan

First, combine all the wet ingredients and the spices and puree until smooth. Then add the grated carrots. Separately, mix the dry ingredients and then add them to the mixture. Knead everything well with your hands. The sausage meat shouldn’t stick to your hands; if not, add a little more gluten flour in small increments. For the filling (optional): Chop the dates and tomatoes and mix with the chopped almonds. Make a hollow lengthwise in the loaf, add the filling, and close the loaf over it. Shape the mixture into a loaf and wrap it in a large, clean cloth, such as cheesecloth or a diaper. Pin the seam lengthwise on both sides with rolling pins (alternatively, wrap it with string or secure it with rubber bands). This secures the cloth so that the mixture doesn’t expand. Steam the package for about one and a half hours. Then unwrap the loaf. As it cools, it firms up a bit. Ideally, it should be left to set overnight. To achieve a nice crispy surface, you can fry it all over in a little oil (optional). Then cut the loaf into approximately 1 cm thick slices and fry them briefly on both sides in a pan. Lentils are very aromatic and rich in protein. The combination of lentils and wheat gluten results in a balanced combination of all essential amino acids.