SEITAN WRAPS RECIPES

Steps:

• Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
• Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you’re ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

Steps:

• Preheat oven to 400º. 
• Prep roasted garlic: Slice off the top of the head of garlic (about 1/4"). Drizzle cut side with olive oil and roast until soft and slightly golden, about 40 minutes. Let cool, then remove cloves and set aside.
• Cook chicken: Season chicken generously with salt and pepper. Place flour on a plate or shallow bowl and lightly dredge seasoned chicken in flour.
• In a large skillet over medium-high heat, heat olive oil and 4 tablespoons butter. Cook chicken in batches until golden, about 3 minutes per side. Transfer chicken to a plate and set aside.
• Make sauce: Deglaze pan with white wine. Add lemon juice, chicken broth, and capers and stir. Add roasted garlic cloves and bring to boil. Season sauce with salt and pepper.
• Return chicken to skillet and simmer in sauce for 5 minutes. Stir in remaining tablespoon butter and sprinkle all over with parsley.