Seitan pie with sweet potato purée

Chef: Paulina Mauvecin

Restaurant: Eat is life

Pastel de seitán con puré de boniato

Recipe Details:

  • Difficulty: Low
  • Prep time: 00:50min
  • Serves: 10
  •  
  • Type of food:
  • ,

Ingredients:

  • 1 garlic bulb
  • 300g onion
  • 120g celery
  • 200g carrots
  • 2g ground cumin
  • 60ml red wine
  • 60ml soy sauce
  • 50ml apple concentrate
  • 2 bay leaves
  • 1kg seitan
  • 2,5kg sweet potato
  • Extra virgin olive oil

Preparation:

Peel the sweet potato, cut it into large chunks and boil it in a saucepan of salted water for 20 minutes, or until the sweet potato is soft. Strain, and mash. Chop the garlic, celery, onion and carrot, and sauté in a pan using a little olive oil over a medium heat with a pinch of salt and cumin.

Peel the sweet potato, cut it into large chunks and boil it in a saucepan of salted water for 20 minutes, or until the sweet potato is soft. Strain, and mash. Chop the garlic, celery, onion and carrot, and sauté in a pan using a little olive oil over a medium heat with a pinch of salt and cumin. Meanwhile, chop the seitan using a food processor or a knife. When the vegetables are soft, add the seitan and the bay, and stir continuously so that it doesn’t stick. Cook for 5 minutes. Add the wine and cook so that the alcohol evaporates, still stirring. After two minutes, add the soy sauce and the apple concentrate. Cook for 2 further minutes and remove from the heat.

To make the pie, cover the base of a roasting tin evenly with the seitan mixture, and spread the purée on top. Cook in the oven at 180º for 30 minutes.