Seitan Forest Pâté

Now this recipe is made from an idea that turned into another idea. I had planned on making Swedish meatballs but realised that I did not have enough minced soy meat at home. The already started meal then became this pâté-like seitan meat which had my mother express her surprise in how good it was, more than once. 

The measurements might be a little off because I never measure things when I cook so feel free to add on more or use less of any ingredient that is listed below. 

You will need:

  • 1 big red onion
  • 1 smaller yellow onion 
  • About 200 get minced soy meat 
  • 2-3 dl wheat gluten
  • 1/2 – 1 dl oat cooking cream 
  • 1/2 dl breadcrumbs 
  • 2 tbsp corn or potato starch
  • Soy sauce 
  • Paprika powder
  • Garlic powder 
  • Thyme 
  • Oregano 
  • Parsley 
  • Crushed juniper berries
  • Liquid smoke  
  • Black pepper 
  • Agave syrup
  • Lemon juice

How to do it:

  • Cut the onion finely and fry it with some salt and pepper.
  • Add the soy mince as well as some soy sauce and garlic powder. Taste to make sure it is salty and garlicky enough for your taste.
  • Add it in a bowl with the rest of the spices. Don’t fear the spices! They are you friends, and will help you give the “meat” a fuller, rounder taste. 
  • In a smaller bowl mix the cream, breadcrumbs and starch together and wait a minute for it to set. Then add it to the onion-soy-mix.
  • Add the wheat gluten and make sure that the dough is firm but not dry. If so, add more oat cream. If too wet, add more gluten.
  • Don’t forget to taste it before you cook it. If you don’t like the taste before you’re not going to like it after. Make sure it’s enough salt, but not too much. 
  • Form the dough into a thick sausage like shape and roll it up – tightly – with some aluminium foil.
  • Steam the pâté for about 1 h 30 min and then remove it to cool down. 
  • And voila, you’re done! This is great on your breakfast sandwich or as an small snack on some crackers

I hope you’ll like it! Feel free for experiment and add whatever spices you like, there is no right and wrong when it comes to cooking. 

Much love! // Bella

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