Scalloped Cauliflower, Spaghetti with Mushroom Gravy and Seitan Cutlets!That was so good, especially the seitan cutlet! I have tried several seitan recipes before, and this was the best yet! So very tender and crispy on the outside.
1 head of cauliflower, washed and chopped into florets
water for boiling
1 Tbsp. apple cider vinegar
3 Tbsp. olive oil
2 Tbsp. nutritional yeast
3 Tbsp. breadcrumbs
2 Tbsp. chopped nuts
1 Tbsp. olive oil
5 Tbsp. oat cream
2 Tbsp. chopped parsley
a splash of lemon juice
Put the cauliflower florets in a pan, cover with water, add a splash of lemon juice and let boil until tender.
Mix the apple cider vinegar, olive oil and salt and pepper. Place the cooked cauliflower florets in a baking dish and cover in the vinaigrette. Let stand for 10 - 20 minutes.Preheat oven to 160°C (320F). Mix the remaining ingredients and spread over the florets, and bake for about 20 minutes.
1 small onion, chopped
a handful of button mushrooms, chopped
1 Tbsp. cornstarch
Heat up the olive oil, and add the onion and button mushrooms. Sauté for a few minutes, add the cornstarch. Stir, so everything is covered with cornstarch. Add veggie broth until the mixture reaches your desired thickness. Let cook for a few minutes and add some oat cream and dried herbs.
The recipe for the seitan cutlets I will post tomorrow, so look out for it! :)