Seitan Falafels Recipes

Steps:

• Drain the Seitan. Process in the food processor until it crumbles.
• Add the pumpkin seeds to the Seitan and process again until they are well combined.
• Remove from the processor and put into a large bowl.
• Add the bread crumbs, parsley, cumin, coriander, cayenne, ground flax seed, garlic, salt, tamari and the olive oil, tamari, water, lime juice and salt.
• Mix the above ingredients until well combined. I used my little hand mixer which made the mixing go faster. I did this for a few minutes to activate the ground flax and water to create a binder.
• Put into the fridge to let the flavors set up. An hour should be enough.
• Once that is done, preheat your oven to 425'F.
• Put a piece of parchment on your baking sheet and spray it lightly with oil.
• Using wet hands shape into balls. Then flatten the patties a little.
• Place on the baking sheet with a little space between each pattie Spray top of each pattie with oil.
• Bake for about 20 minutes on one side, then 10 on the other.
• Warm the pita breads then cut in half.
• Put 2-4 patties into a pita bread with some greens and sliced tomato.
• If desired top with a little sour cream or yogurt.
• Bon Appetit!

Steps:

• Heat oil in a large skillet over medium heat; cook and stir red bell pepper, green bell pepper, yellow bell pepper, and onion until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
• Spoon seitan filling onto each tortilla and fold tortilla around filling.

Steps:

• Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
• Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.