|Cut SEITAN and red and green peppers in slices of 3 cm x 3 cm. Halve the mushrooms. Cut two half onions in wide slices. Alternately skewer all these ingredients. Salt, pepper and garlic as desired. Sprinkle some oil on the spits and grill. Serve the spits with corn, peas and rice.|
|Cut SEITAN in thin slices (approximately 7 mm). Sprinkle flour on them. Pull through beaten eggs and slightly press on breadcrumbs. Fry in hot vegetable oil until it looks golden. Serve with lemon.|
|Cut SEITAN in 2-cm-cubes and spread them over an oiled baking tray. Drop some oil on them and fry in an oven until the surface looks crisp and dry. Fry some cut onions until looking light brown. Add tomato puree and some flour and continue frying for a short time. Refine with paprika and (some) vinegar and/or water, and cook for about thirty minutes. Additionally spice with minced caraway, marjoram, garlic and soya sauce and/or salt. (Soya sauce gives a brown colour and perfects the flavour). Add the SEITAN cubes and cook for about ten minutes until the goulash is ready.
If leaving tomato puree, vinegar, caraway and marjoram, you can refine with ground skin of a lemon and season it with sour cream. Serve with spelt dumplings.
|Fry thin slices of SEITAN in sesame oil until they look golden. Halve a spelt or wholemeal roll and put green lattice, tomato and cucumber slices on the halves. Put the warm SEITAN on the prepared rolls, decorate the sandwich with tarragon mustard and green allium.|
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|© Reinberger Naturkueche / Webmaster||Last change: 2008-12-04|