- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
INGREDIENTS
For 6-8 persons
- 250 g side fix
- 20 g chickpea flour
- 2 tbsp nutritional yeast
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- 1 beet, cooked
- 1.5 tsp. gochujang
- 1 tbsp. brown miso paste
- 2 tbsp. soy sauce
- 1 tsp liquid smoke
- 2 tsp garlic powder
- 2 tsp onion powder
- 250 ml vegetable broth
- Spices salt, pepper
For the filling
- 150 g bedda Creamy Spread
- 40 g bedda Grated Gouda Style
- 40 g bedda Grated Mozzarella Style
INSTRUCTIONS
Place seitan fix, chickpea flour and nutritional yeast in a bowl and mix well. Put the remaining ingredients for the seitan in a blender and puree until everything is smooth.
Add liquid mixture to seitan powder and mix gradually until a dough forms. Not all of the liquid mixture will be used. Be careful not to add too much at once.
Spread out seitan on a cutting board. Then let rest for 5 minutes.
In a small bowl, mix bedda Creamy Spread, bedda Grated Gouda Style and bedda Grated Mozzarella Style.
Knead seitan again for one minute. Then roll out with a rolling pin into a large rectangle, about 0.5 cm thick.
Spread the cheese mixture on top, then roll up the seitan tightly. Wrap with a thin cheesecloth or aluminum foil and fasten with a thread.
Place the roll in a large baking dish and fill it halfway with water. Bake seitan roll for 2-2.5 hours, turning the roll about every 30 minutes.
Remove the roll from the mold and unwrap. Allow to cool for 10-15 minutes before cutting.
TIP: Mix the rest of the liquid seitan mixture with a packet of bedda Whipping Cream Altenative. Heat this up and serve as a sauce with the seitan.
