Hearty Spicy Tomato Dill Buns
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 🤤
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.