|Served with stir-fried kale and brown rice, this makes a nourishing and tasty main meal|
1 cup damson puree (Made by heating damsons until soft then rubbing through a sieve- the best way to deal with those pesky little stones.)
1 1/2 cups water
1 tab agave nectar
3 tabs soy sauce
2-3 star anise
1 tsp powdered ginger (or the equivalent fresh- I just didn't have any at the time)
1 tsp seasalt
2 tsps red chilli powder
1/4 tsp compound hing
a pinch of black pepper
- To make the sauce, simply mix all the ingredients together in a large shallow ovenproof dish.
- Slice the seitan and lay the slices in the sauce.
- Bake at 200C for 30-40 minutes, until at least half the liquid is absorbed. You may want to cover the dish with foil for the last 15 minutes or so to prevent it drying out. Our seitan turned out really succulent and tender; maybe something to do with the acidity of the fruit in the sauce?