- Veggie Protein Steaks – Wheat
- 400 g Fresh green asparagus
- 1 Clove of garlic
- 2 tablespoons Fresh cress
- 100 ml Dry white wine (vegan wine)
- 2 tablespoons coconut, olive and red palm oil (Amanprana )
- Olive oil, Verde Salud (Amanprana)
- 1 teaspoon Almond paste
- A pinch Fleur de sel (Amanprana)
- 2 tablespoons Herbs (Amanprana ORAC Botanico-mix, spicy)
- 1 tablespoon Mix of bhut jolokia chilli, black pepper, garlic and coriander (available from a delicatessen)
Preparation of vicious vampire steak and green asparagus with white wine sauce and almonds
- Peel the green asparagus and, if necessary, cut into pieces.
- Peel the garlic and cut very fine.
- Remove the seitan from the packaging and drain off the marinade.
- Dust with fleur de sel, one tablespoon of herbs and the spices, then rub a little oil into the steaks.
- Turn the steaks over and season the other side.
Cooking the green asparagus:
- Heat a pan with one tablespoon of the coconut oil melange.
- Add the garlic, cook briefly, then add the pieces of green asparagus.
- Fry for five minutes then add the white wine.
- Leave to cook for 2-3 minutes, season with the spice mix from the delicatessen and salt and keep warm.
Frying the Vicious Vampire seitan:
- Return the pan to the stove, heat up and add the rest of the coconut oil melange, spreading it around.
- When the oil is hot place the seitan steaks in the pan and cook at a high temperature until they come loose from the pan when you shake it.
- Remove the seitan steaks from the pan and decorate the plates with them, the sprouts and the green asparagus.
Making the white wine sauce and serving the Vicious Vampire seitan:
- Add a dash of wine to the pan and let sizzle briefly.
- Add a teaspoon of almond paste and, if necessary, some water.
- Stir with a whisk, season with salt and spices and spread a little of the sauce over the two plates.
- Enjoy our Vicious Vampire seitan with green asparagus, almonds and white wine sauce!
Tip of Stefano:
Using bhut jolokia chilli
In this dish we will be using bhut jolokia chilli (also known as ghost peppers). Bhut jolokia is the hottest chilli in the world, and on the Scoville scale it measures 950 times hotter than Tabasco sauce. Please don’t forget this when using the chilli.
How to cook green asparagus
We are all familiar with ‘white gold’ – white asparagus. It’s best to cook this asparagus in a special pot, which makes it easier to cook the asparagus because they can be placed upright in it. Although the green variant is not as popular, green asparagus is much easier to cook and is also very healthy. The difference between the white and the green asparagus is that the green asparagus grows above ground. Green asparagus is stronger and has a spicier taste. Green asparagus also contains more vitamins and is available year-round. And so not only is green asparagus very delicious, it is also very healthy! Cook green asparagus in a pot of water or fry it in a little coconut oil melange. They taste great with risotto, salad or in an Italian pasta