Preparation

Cut the seitan into slices of an inch. Brown both sides in the pan and set aside.
Take the kombu seaweed to toast in a very hot oven (270ºC) for 2-3 minutes. After toasting, undo the seaweed with your hands until it is powdered and set aside.
In a frying pan place the oil and sauté the onion slowly until it is transparent.
When the onion is ready, we add the whole flour, stir, add the kombu seaweed and the cream or soy yogurt.
We let it cook for about 2 minutes and stir until it has a creamy texture. If necessary we add more cream or yogurt.
Remove from heat and season with nutmeg and black pepper.
Serve the seitan on a tray, covered with the cream still hot, with white rice or pasta.

Ingredients

  • 1 strip of Kombu seaweed
  • 300 g of seitan
  • 250 ml of cream or soy yogurt
  • 1 finely cut onion
  • 1 tablespoon of wholemeal flour
  • nutmeg and black pepper to taste
  • 1 tablespoon olive oil
  • salt to taste