This is my second seitan recipe (my first was my vegan ‘pork’ and apple sausage rolls recipe) and it was one that I knew would be a hit as soon as I took my first taste! I originally tested the seitan recipe by making ten bites, and once I’d tried one immediately went back into the kitchen to make another twenty to take to a birthday gathering the next day. They went down well with omnis, veggies and vegans alike, so all in all I’d say that’s a good measure of success! The creamy roasted garlic dip really complements the flavour of the sundried tomato in the bites, but if you don’t have any garlic to hand these would also pair beautifully with some vegan mayonnaise.
For the seitan and sundried tomato bites:
2 cups of vital wheat gluten
1/2 cup of nutritional yeast
1/2 cup of sundried tomatoes (chopped)
1 teaspoon of onion powder
1 teaspoon of garlic powder
2 tablespoons of smoked paprika
1/2 cup of soy sauce
1/2 cup of vegetable stock
1 tablespoon of tomato puree
1 tablespoon of vegan worcester sauce
1/2 cup of aquafaba*
4 slices of bread (processed into breadcrumbs)
2 tablespoons of olive oil
For the roasted garlic dip:
1 bulb of garlic
1 cup of vegan plain yoghurt
1 tablespoon of lemon juice
1/4 teaspoon of salt
*Aquafaba is the liquid from a can of chickpeas.
1. Chop the very top off the garlic bulb so each clove is exposed. Wrap in tin foil and place in the oven at 200 degrees celcius for around 40 minutes, until the cloves have softened. Leave to one side to cool slightly.
2. In a bowl, mix together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, smoked paprika and sundried tomatoes.
3. In a separate bowl, combine the soy sauce, vegetable stock, tomato puree and vegan worcester sauce. Pour into the bowl with the dry ingredients and stir together. At this point, add in more vegetable stock or vital wheat gluten a small amount at a time if your mixture is too dry or sticky. Knead the mixture until it forms a dough (around 2-3 minutes).
4. Place the aquafaba and breadcrumbs into separate bowls. Take around a tablespoon of the dough, form a ball and dip in the aquafaba before coating in the breadcrumbs. Repeat until you have used up all the dough (you should be able to make around 20) and then place onto a lined baking tray.
5. Drizzle the olive oil over the seitan and sundried tomato bites and then place in the oven at 200 degrees celcius for 30 minutes until the breadcrumbs are golden brown, turning halfway. Remove them from the oven and place a cocktail stick into the centre of each and leave to cool slightly.
6. To make the roasted garlic dip, place the peeled roasted garlic cloves in a food processor along with the vegan plain yoghurt, lemon juice and salt. Process for 30 seconds until smooth.
7. The bites are best served fresh, but both the dip and bites can be stored in the fridge for up to three days.