**WE ARE ON A BREAK: WE'LL BE BACK ACCEPTING ORDERS FROM 28TH SEP, WITH 1ST DELIVERY BACK TO WHOLESALE BUYERS ON THURS 8TH OCT**

CHORIZO STYLE SEITAN STEAK AU POIVRE with MUSTARD MASH & GARLIC CREAM

Release tension, and sip some wine whilst cooking up this delicious, hearty storm. Happy to present one of Elloras’ specials, & a firm family favourite!!

 

*Serves 2
INGREDIENTS:
  • Potatoes 
  • Sea salt
  • Ground black pepper
  • Mustard Paste
  • Vegan butter
  • Soya mylk
  • Fresh garlic
  • White onion
  • Chilli flakes
  • Black pepper corn
  • Bay leaf
  • Fresh or dried Rosemary
  • White wine
  • Portobello mushrooms
  • Baby courgettes
  • Sunflower oil
  • Nutritional Yeast
  • Garlic Powder
  • Corn Flour
FOR THE MASH
  1. First start by peeling your pots (2 large ones for 2 people) for the mash (be sure not to throw away those peels and rather keep them with any other bits in your freezer - they’re excellent for making zerowaste veg stock as it’s a bit starchy!) 
  2. You’ll want to wash and then put them on to boil. *You’re pots are ready when the knife you check them with comes out easily*
  3. Add 1tsp of salt to that water as they boil.
  4. Once ready, drain water, and begins to mash gently with a fork
  5. Add1/4 tsp of black pepper,
  6. 1/4 tsp salt,
  7. 1 tbsp of vegan butter,
  8. ....and continue to gently mash till larger chunks disappear.
  9. Then add 1/4 cup of warmed fresh the'artyvegan soya mylk, and continue to mash.
  10. Finally, add 1 tbsp of mustard paste, and stir in well. If you don’t like mustard feel free to omit!
  11. Once ready cover and set aside to keep warm
FOR THE VEG & SEITAN STEAK
  1. Chop 2 cloves of garlic and half a white onion
  2. Sautee these in a pan with vegan butter till golden
  3. Add to taste: chilli flakes, black pepper corns, bay leaf, rosemary and let it cook gently.
  4. Before it starts to get a little dry...Cut a burger sized chunk of our Chorixo style seitan and place in the pan.
  5. Add two dashes of white wine and let it evaporate through.
  6. Simmer on both sides, till crispy and brown.
  7. If you can sautée your other ingredients -portobello mushrooms & baby courgettes in the same pan, so that it is all infused with the flavours!
FOR THE GARLIC CREAM
  1. With a hand blender simply blend together 200ml of soya mylk, and 40ml of sunflower oil,
  2. Add a pinch of salt,
  3. 1/2 tsp nooch (nutritional yeast flakes)
  4. 1/4tsp garlic powder,
  5. 1/2 tsp corn flour.
  6. Blitz until creamy and smooth
Et voilà! DINNER IS SERVED! Don’t forget to tag us in yours!
Love x

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