Herb and Hazelnut Crusted Seitan with Parsnip Purée
68 min 1 serving 756 kcal · 48.2 g proteinLevel: Expert
The nutritionist's note
756 kcal and 48 g of protein, 35 g of which come from the seitan alone. 17 g of fibre, largely from the parsnip. 5.4 mg of non-heme iron, with the raw parsley in the crust as the vitamin C source. 0 µg of B12: no fortified ingredient here.
Ingredients
1 serving
- seitan140 g
- parsnips250 g
- potato100 g
- breadcrumbs25 g
- hazelnuts18 g
- soy cooking cream40 ml
- mustard12 g
- olive oil6 g
- flat-leaf parsley15 g
- fresh thyme2 g
Method
- 1
Preheat the oven to 190 °C. Pat the seitan (140 g) dry and brown it for 5 minutes on all sides in a pan with 3 g of olive oil.
- 2
Blitz the breadcrumbs (25 g), toasted hazelnuts (18 g), parsley (15 g) and thyme (2 g) into a coarse green powder, then work in 3 g of olive oil.
- 3
Brush the seitan all over with mustard (12 g): it is the crust's glue, without it the coating falls off when you slice.
- 4
Roll it in the powder, pressing by hand, then set it on a tray.
- 5
Peel the parsnips (250 g) and the potato (100 g), cut them into large chunks and boil them for 25 minutes in salted water.
- 6
Bake the seitan for 18 minutes: the crust should be golden without the hazelnuts blackening, so check from 14 minutes.
- 7
Drain the parsnips and potato and mash them through a ricer with the soy cream (40 ml) — never in a blender, the potato starch would turn elastic.
- 8
Rest the seitan for 5 minutes, cut it into thick medallions and plate it on the purée.
Nutrition facts
per serving
| Energy | 756 kcal |
|---|---|
| Protein | 48.2 g |
| Carbohydrates | 75.4 g |
| Fat | 29 g |
| Fibre | 18.4 g |
| Iron | 7.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- tree nuts
- soy
- mustard
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