Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 3 tablespoons olive oil, 4 minced cloves garlic, 2 teaspoons dried marjoram, 1 teaspoon crushed caraway seeds, 0.5 teaspoon freshly ground black pepper, 1 teaspoon salt, and 2 tablespoons lemon juice to create the marinade.

2. 2

   Slice 500 grams of seitan into 1.5 cm thick cutlets, add them to the bowl with the marinade, ensure all seitan pieces are thoroughly coated, and refrigerate for at least 2 hours.

3. 3

   Combine 400 grams of stale bread cubes with 250 ml unsweetened plant-based milk in a large bowl, let it soak for 10 minutes, then mix in 30 grams all-purpose flour, 10 grams nutritional yeast, and 0.5 teaspoon salt until a cohesive dough forms.

4. 4

   Divide the dumpling dough into two equal portions and roll each into a cylindrical loaf about 5 cm in diameter, then steam them in a pot over simmering water for 25-30 minutes until firm.

5. 5

   Prepare a charcoal grill to medium-high heat, then grill the marinated seitan cutlets for 3-4 minutes per side, until well-marked and heated through.

6. 6

   Slice the steamed dumplings into 1.5 cm thick rounds and arrange them on plates with the grilled seitan, garnishing with 1 tablespoon of fresh chopped parsley before serving immediately.