Pulled seitan, butternut, kale and buckwheat
Splendid outcome for this seitan effiloché. The juice obtained after caramelising and roasting the spices provides the same tasty pleasure in a ‘vegetable’ version. It's juicy and full of flavour! PS: try our available ‘toasted grain’ patties to add this shredded meat.
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Ingredients
Portions:
4
100 g
buckwheat
150 g
seitan (lentils, wheat protein)
100 g
butternut squash, diced
50 g
spinach
50 g
kale
1 tbsp
rapeseed oil
1 clove
garlic, minced
Vegetable stock:
250 ml
vegetable stock (onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leek)
Spices:
1 tsp
ground Tex Mex spices
fine salt, to taste
0.5 tsp
smoked paprika
0.25 tsp
ground white pepper
0.25 tsp
chili spice
onion, chopped
oregano, to taste
For the garnish:
50 ml
apple juice
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the buckwheat and cook it in a pot of boiling water until tender, about 15 minutes. Drain and set aside.
- In a large pan, heat rapeseed oil over medium heat. Add minced garlic and sauté until fragrant.
- Add diced butternut squash to the pan and cook until slightly caramelized. Stir in the ground Tex Mex spices, smoked paprika, and chili spice.
- Add the seitan, kale, and spinach to the pan. Pour in the apple juice and vegetable stock, bringing the mixture to a simmer. Cook until the greens are wilted and the seitan is heated through.
- Season with fine salt, ground white pepper, and oregano. Stir in the cooked buckwheat and toss everything together until well combined.
- Serve the mixture hot, garnished with chopped flat-leaf parsley.