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Hearty Spicy Tomato Dill Buns – TotalBodyLab

Hearty Spicy Tomato Dill Buns

breakfast healthy recipe high protein recipe High protein vegan recipe vegan

You've asked, I listened! If you're keen on a chewier meat replacement seitan, like my original meaty stringy seitan recipe, and are craving a replacement for breads and buns - wait no longer. This recipe has texture closer to English muffin, or dense rye bread. Waiting to be sliced in half and toasted, topped with hummus, olives, sweet #tofu skin, fresh cherry tomatoes & chives 🤤

Katya's tomato seitan

Blend in a bullet blender until smooth:

  • 100 g or 1 medium fresh tomato
  • 130 g boiled broccoli ( or another cruciferous vegetable)
  •  1 Tbsp vegetable broth concentrate
  • 1 Tbsp Apple cider vinegar
  • 1 small can tomato paste
  • 1 oz or 2 Tbsp soy sauce
  •  1 cup water

Whisk dry ingredients

  • 350g Vital wheat gluten
  • 2 Tbsp PB2 ( defatted peanut butter) - or add full far peanut butter to wet ingredients
  • 130 g soybean or chickpea flour
  •  1 tsp baking soda
  • 1/2 tsp baking powder
  • 30 g or 3 heaping Tbsp nutritional yeast flakes
  • 30 g wheat germ
  • 1 tsp cayenne pepper
  • 1 Tbsp paprika
  • 1/2 tsp coriander (optional)
  • 1 tsp dry dill weed or a handful fresh dill, finely chopped

Add dry ingredients to wet to make a soft dough. If the dough isn't soft and fluffy enough, add splashed of water.

Separate into 11 buns and bake 375F for 20 min flipping half way through.

Makes a perfect post workout meal!

Store on the counter for up to 2 days, in the fridge for up to 7 days or freeze if need to store for longer.

Katya's tomato dill seitan nutrition

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