INGREDIENTS (4 people):
4 pieces of Turkish bread
100 grams of flour
100 grams of breadcrumbs
for garnish: radishes, dill sprigs, finely chopped shallot, chili powder, and rose petals
For the tzatziki:
200 ml of soy yogurt
1 garlic clove squeezed
½ red onion, finely chopped
1 tablespoon minced dill
1 tablespoon of chopped parsley
1 tablespoon of lemon juice
For the seitan
250 grams of wheat gluten
50 grams of chickpea flour
30 grams of nutritional yeast flakes
1 tablespoon of salt
1 teaspoon of five spices
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
tablespoon of tomato sauce 375 ml of warm water 1 liter of vegetable broth
For the tzatziki:
1 Use a vegetable peeler to make ribbons with the cucumber.
2 Mix all the other ingredients with the yogurt, season with salt, pepper, and lemon juice.
3 Mix the yogurt with the cucumber strips.
For the seitan:
1 In a large bowl, combine the wheat gluten, chickpea flour, salt, nutritional yeast, onion and garlic powder, five spices, tomato sauce, and smoked paprika. Then add the warm water and stir slowly until it starts to resemble a dough. Knead the dough for at least 5 minutes so the gluten is activated, this ensures that the seitan becomes tender and less dense.
2 Flatten the dough with your hands and cut it into pieces.
3 Poach the seitan pieces in the vegetable broth for half an hour. Make sure the broth is boiling. Then let them cool a bit. Make a dough by adding enough water to the flour to make it a thick yogurt. Spice with salt and pepper.
4 Make a dough by adding enough water to the flour to make it a thick yogurt. Spice with salt and pepper.
5 Sprinkle some flour on a plate. Sprinkle the breadcrumbs onto another large plate. Pass the pieces of seitan through the flour, then through the dough, and then through the breadcrumbs
6 Fry until golden and crisp, about 3 minutes at 180 degrees.
7 Place a piece of flatbread on each plate, top with a little cucumber, add the fried seitan, and sprinkle with the garnish.