Crispy baked seitan fingers

Crispy seitan fingers baked .

Sometimes from a mistake something good can arise. I went shopping, bought usual stuff (I thought!!!) and a few days later I noticed I had seitan in my fridge! Ok, and now? I had seitan once, in a stew with vegetables. I remember I wasn’t really impressed by that meal, but neither disgusted. Not only I had no idea how to cook it, but it was also meant to be for my parents. Would they like it?

Long story short, I started randomly looking around my kitchen and just took the courage to test something new.

The results?? Great! And my dad loved it (I still can’t believe it).

Sometimes we just need a small leap of faith to go outside our comfort zone.

Not just bad things outside!!!

I had this seitan fingers with a bit of English mustard (I like spicy!!), a big green salad, and red peppers slowly cooked with some extra virgin olive oil.

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Ingredients:

250 gr seitan

1 egg

2 tbsp wholemeal spelt flakes

2 tbsp crushed almonds

2 tbsp porridge oat

2 tbsp sesame seeds

2 tbsp extra virgin olive oil

Salt, black pepper, turmeric

Cut in 1 cm thick strips and put in a bowl. (The right amount of the dry ingredients will depend on how thick your seitan strips will be).

Just add every time a spoon of each.

Pour into the oil and mix. In a bowl mix all the dry ingredients. Beat the egg. Transfer one strip at the time in the egg and then in the dry mix: you need to cover all the side of the strip.

Then, transfer in a baking tray.

Bake at 180° for 15-20 minutes.