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Summary: These open omelette rolls were inspired by Vietnamese bank khoai, which are pancakes made with rice flour, soda water and turmeric, and filled with a variety of fillings usually including eggs, and other non vegetarian fillings.
To make them more protein based than carbs based, I leave out the rice flour altogether and beat the eggs like for an omelette, with some turmeric. To make them more similar to the traditional Vietnamese pancakes, just add a little rice flour. I serve them on a salad leaf, filled with cooked onions and protein-rich portobello mushrooms, cucumber and lots of fresh coriander.
Serves 4 as a starter or a snack, or 2 as a main.
Great with kids, as they enjoy assembling their own. Would also work a treat in a lunchbox or for a picnic, if you pack the salad, the omelette and the fillings separately until ready to eat.
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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.
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Summary: The marinade for these Sweet and Spicy Barbecue Tofu slices uses a barbecue sauce for sweetness, tamarind paste for sourness and chilli sauce and red chilli flakes for a spicy kick.
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