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Mixed herbs are one of the classic essentials that belongs at the core of most kitchens, sitting beside the black peppercorns and salt. Useful for many dishes, particularly as a quick way add flavour to stews and casseroles. Stir into bolognese and pasta sauces, sprinkle into omelettes and over flat mushrooms with a little garlic and grated cheese before grilling. Yum!
Mixed Herbs ingredients: Basil, marjoram, oregano, parsley, rosemary, thyme, winter savoury.
Basil, marjoram, oregano, parsley, rosemary, thyme, winter savoury.
Read about Real Foods allergen labelling here.
Summary: Seitan is a very popular meat substitute, that is for people who tolerate gluten well.
It is made by mixing wheat gluten (extracted from wheat flour) with water into a dough, shaping the dough and then boiling or baking it. Once cooked and cooled, the Seitan can be sliced or cubed, and then prepared as you would prepare tofu or texturised vegetable protein.
Seitan is super versatile in that it absorbs the flavour of any seasonings you add to it, or any sauce you cook it in or serve it with.
I like this basic recipe where I simply flavour the Seitan with freshly chopped onion (or onion powder if kneading the dough by hand because it can be difficult for the dough to hold the onion pieces if kneaded by hand) and garlic powder, nutritional yeast, chilli and black pepper ; I then boil it in a broth made with vegetable bouillon, onion, garlic and bay leaves.