Spring has officially sprung, and all the little lambs are bleating around the fields having a jolly old time and enjoying the sunshine.. so, shall we just.. like.. let them do that and.. like.. not eat them? Yeah, that'd be lovely!
This recipe is super easy and SOOOOOOO tasty!! these would be PERFECT for a summer BBQ, and they guarantee happy, full tummies all round! chop, chop (hehe) what are you waiting for?!
You will need:
for the lamb chops: 250g Vital Wheat Gluten, 2 tbsp soy sauce, 3 tbsp tomato puree, 1 vegan beef stock cube (I use OXO) dissolved in 300ml hot water, 1/2 a tin of drained, cooked kidney beans, 1 medium cooked beetroot, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp dried mint, 1/2 tbsp ground cumin, 1 tbsp nutritional yeast.
For the marinade: 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp dried mint, 1 tbsp cumin, 1 tbsp soy sauce, 1 tbsp maple syrup, olive or vegetable oil.
1. Let's make some chops! To a blender, add everything apart from the vital wheat gluten and blitz until really smooth and BRIGHT PINK. Measure out your gluten and pour in the fluorescent mixture. Mix and gently knead to form a soft all of dough.
2. Tip the dough onto your worksurface and divide into 6 equal pieces. flatten each piece out to a lamb-choppy-type size, about 1cm-ish thick. Wrap each piece tightly in cling film and then tin foil. Place in a pan of boiling water and leave to simmer for around 1 hour until firmer and springy to the tough. Meanwhile, in a large bowl, mix together all the ingredients for the marinade with enough oil to make a smooth sauce (rather than a paste)
3. Remove the lamb chops from the foil and cling film and add to the bowl of marinade. Thoroughly and evenly coat each chop, and allow to cool for at least a few hours (ideally overnight) to allow to seitan to soak up all the deliciousness.
4. When you are ready to cook, place into a frying pan or BBQ on a medium heat until heated all the way through and you have some caramelisation on the outside (yummy!)
That. Is. It. WHAAAA?! You better believe it, brother! Serve with your BBQ, with your Sunday roast, with mashed potato and greens, or slice onto a sarnie with mint sauce.. phwooooaaarrrr!
However you choose to eat it, enjoy yourself!
HAPPY EATING, Y'ALL!
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