Bethany's Vegan Kitchen

Pan fried sage and onion seitan, along with a fruity chutney and baby spinach leaves. Perfect for a sandwich, or you could serve this hot with vegetables, roast potatoes, stuffing and gravy. This is my version of the M&S no turkey feast sandwich, as a side note, how amazing is it that there are so many vegan sandwich options. I have high hopes that we’ll continue seeing more and more vegan food options into 2019. What a time to be alive

For the seitan you will need;

1. 200g/7oz vital wheat gluten
2. 40g/1.5oz chickpea flour
3. 30g/1oz nutritional yeast
4. One tablespoon of the following; dried sage, dried parsley, garlic granules
5. Two tablespoons of onion granules
6. 350ml hot concentrated vegetable stock

Method;

• For the concentrated stock I simply used enough stock cubes to make 400ml of stock, but only added 350ml of hot water
• Add the dry ingredients into a large mixing bowl, add the stock and mix until a dough forms
• Knead the dough well for five minutes, then wrap in either food safe cling film, foil or muslin, and tie off the ends
• Bring  a large pot of water to a boil, add in the wrapped dough, immediately reduce the heat to low and cover with a lid. Allow it to cook for one hour, once cooked remove from the water and leave to cool

Now move on to making the sandwich

• Add a teaspoon of dairy free margarine into a frying pan over a medium heat. Slice the seitan and fry a few slices until lightly browned on both sides, this should take about four to five minutes for each side
• Spread a little chutney onto the bread, add in the seitan and baby spinach then slice and serve. A tasty, meaty sandwich, with no turkeys involved