Gravy
- 75g Knorr Gluten Free Gravy Granules for Meat Dishes 25L
BBQ Seitan "belly" and buttermilk vegan nuggets with gravy, slaw and grilled corn
BBQ Seitan "belly" and buttermilk vegan nuggets with gravy, slaw and grilled corn
60 min
For more winning with Plant based recipe inspiration please check out www.unileverfoodsolutions.co.uk/chef-inspiration/pub-inspiration/news-videos/winning-with-plant-based.html?utm_medium=display&utm_source=TheStaffCanteen&utm_campaign=UK_website_L0reach&utm_term=UFS&utm_cont
Ingredients
Seitan Base
- 900ml Water 720g Vital Wheat Gluten Flour 400g Butter beans canned in water 40g Marmite Yeast Extract 600g tub 35g Knorr Professional Garlic Puree 750g 12g Knorr Paste Bouillon Vegetable 2x1kg (as sold)
BBQ seitan ‘belly’ and the ‘buttermilk’ vegan nuggets
- 250ml Knorr Barbecue Sauce 2.2L 10g Seasoning (salt+pepper) 1pc Lemon 200ml Soya Milk (unsweetened) 100g Tofu 150g Plain flour
red cabbage slaw and grilled corn with paprika mayo
- 25g Knorr Professional Paprika Puree 750g 500g Sweetcorn 450ml Hellmann’s Vegan Mayo 2.6L 200g Carrots 200g Red Cabbage 30g Crispy Fried Onions 70g Onions
Method
Gravy
1. Boil 1 litre of water and whisk in Knorr Gluten Free Gravy Granules for Meat Dishes for 30 seconds
Seitan Base
1. Blend Butter Beans with 400ml Water
2. Mix the above with vital wheat gluten flour, Marmite Yeast Extract and Knorr Professional Garlic Puree for 2 minutes with dough hook attachment
3. With half of the above mix, tear into nugget sized pieces. Shape the other half into a 3cm high rectangle
4. Make up vegetable bouillon using Knorr Paste Vegetable Bouillon and 500ml of boiling water
BBQ seitan 'belly' and the 'buttermilk' vegan nuggets
1. Cut seitan belly into thin slices, sauté to colour and add Knorr Barbecue Sauce to glaze
2. Blend tofu, soya milk and juice of lemon for Vegan yoghurt. Add 'no chicken pieces' and marinade for 15 minutes
3. Dust 'vegan nuggets' in plain flour, seasoning and deep fry at 175c for about 4 minutes
Red cabbage slaw and grilled corn with paprika mayo
1. Finely slice red cabbage, onion and grate carrot. Mix with half of Hellmann's Vegan Mayo
2. Trim sweetcorn Cob into 3 pieces, chargrill, top with remaining Hellmann's Vegan Mayo mixed with KNORR Professional Paprika Puree.
3. Sprinkle with crispy fried onions
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
