In an average-sized pan, heat the olive oil on a strong flame. Golden the seitan cutlets with garlic and minced shallots. Add the lactofermented cream and water, mix well. Mix the miso with the cream, add the herbs, salt, water, lower to a low flame. Allow to simmer a few minutes and serve. Perfect with string beans and potatoes.
Vegan by Marie Laforêt, published by Editions La Plage, €29.95
Also discover the romanesco cabbage salad and the stewed rabbit with pumpkin.
Ingredients:
For 4 persons.
2 tablespoons of olive oil
4 cutlets of classic seitan
2 shallots
1 garlic clove
1 pot of lactofermented soy cream
1/2 glass of water
2 c teaspoon of shiro miso
1 tablespoon of fresh chiselled chives, a few
branches of fresh thyme
salt, pepper
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