Tomato Rice with Breaded Seitan
A fragrant tomato rice served with crunchy homemade seitan breaded bites.
INGREDIENTS
For the Chickpea Seitan:
- 200 g Chickpeas
- 2 tbsp Soy sauce
- 1 tsp Dijon mustard
- 40 g Wheat flour
- 60 g Wheat gluten
- 60 ml Water
- 1 tsp Salt
- Vegetable stock, to taste
For the Tomato Rice:
- 200 g Long grain rice
- 0.5 Onion
- 2 cloves Garlic
- 3 Small ripe tomatoes
- 300 ml Water
- 5 leaves Fresh basil
- Olive oil, to taste
- Oregano, to taste
- Black pepper, to taste
- Salt, to taste
For the Breaded:
- 1 tbsp Tomato purée
- 50 ml Beer
- 3 tbsp Water
- Dehydrated onion, to taste
- Garlic powder, to taste
- Wheat flour, to taste
- Lemon juice, to taste
- Breadcrumbs, to taste
INSTRUCTIONS
For the Chickpea Seitan:
- 1 Add the chickpeas and water to a food processor and blend until smooth.
- 2 Add the remaining ingredients (except the vegetable stock) and mix well.
- 3 Turn the dough onto a surface and knead lightly. Shape a large ball with the dough.
- 4 In a pot, place the seitan and add vegetable stock until half covered. Once it starts to boil, lower the heat to a gentle simmer and cover with a lid for 40 minutes.
- 5 Remove the seitan from the stock and let cool. Once cold, slice the seitan and set aside.
For the Tomato Rice:
- 1 In a pot, add a drizzle of olive oil and heat. Add the chopped onion and bay leaves. Sauté and add the minced garlic.
- 2 Then add the diced tomato together with oregano, basil, salt and black pepper and let reduce a little. Lower the heat, cover the pan and let simmer well for 15 min (the longer the better). After that time, remove the bay leaves and blend everything with an immersion blender.
- 3 Stir in the rice and water and cook until the rice reaches your preferred doneness.
For the Breaded:
- 1 In a shallow dish, make the batter – mix tomato purée, beer, dehydrated onion, garlic powder, salt, water, flour and lemon juice. Adjust with more flour or water if needed to obtain a thick liquid.
- 2 In another dish, place the breadcrumbs.
- 3 Dip each seitan slice in the batter, then in the breadcrumbs. If desired, repeat both steps for extra crispiness.
- 4 Fry in oil or olive oil as preferred.
- 5 Serve the tomato rice with the breaded pieces and salad, as desired.
