HONEY JERK SEITAIN PLANTAIN BURGER

INGREDIENTS

SEITAN

1 cup vital wheat gluten flour

1/4 nutritional yeast

1 tsp onion granules

1 tsp garlic powder

1 tsp smoked paprika

1 tsp all purpose seasoning

1/2 tsp oregano

1/2 tsp thyme

1/4 tsp black pepper

2l of vegetable broth ( take 1/4 cup from this for the mix)

BREADING

1 CUP FLOUR

1 TSP ONION GRANULES

1 TSP SMOKED PAPRIKA

1/2 TSP TURMERIC

1/4 TSP THYME

1/4 TSP OREGANO

1/4 TSP BLACK PEPPER

2 EGGS

GLAZE

2 TBSP BUTTER

2 SPRING ONIONS

4 GARLIC CLOVES

1 TBSP GINGER

2 TBSP JERK SEASONING

1/2 CUP ORANGE JUICE

1/4 CUP LIQUID AMINOS OR SOY SAUCE

1 TSP ONION GRANULES

1 TSP SMOKED PAPRIKA

1 TSP ALL PURPOSE SEASONING

1/2 TSP ALL SPICE

4 SPIGS OF FRESH THYME

4 TBSP HONEY

THE REST

4 BRIOCHE BUNS

2 RIPE PLANTAINS

5-6 TBSP MAYO

ICEBERG LETTUCE, SLICED

METHOD

SEITAN

In a mixing bowl, combine dry ingredients. In a separate bowl, mix together 1/2 cup of the vegetable broth and tahini. Pour over dry ingredients and mix together until a dough begins to form. If it’s too dry, add another tablespoon of broth. The dough should be sticky but not wet.

Sprinkle some vital wheat gluten flour onto a clean flat surface. Knead the dough for 5 mins. Rough the dough into a large sausage roll and cut into 4 pieces. Massage each piece into a ball and then flatten into a small patty. Do not make them too large as they will expand will cooking.

In a large casserole dish or boiling pot, bring the rest of the broth to a boil. Once boiling add the patties. The broth should be covering the patties. Cover and boil for 30 mins. The patties will soak up a lot of the stock, add 2 cups and cook for a further 30 mins

Once cooked, drain and set aside on a rack to cool.

HONEY JERK GLAZE

Bring a frying pan to medium heat and add the butter. Once the butter has melted, add the spring onions and garlic and sauté until the garlic aroma is strong. Add remaining glaze ingredients and cook down for 10-15 mins, until the glaze thickens. Then pass the mixture through a sieve and add the smooth glaze back to the pan.

On a low heat, add the seitan pieces to the glaze and keep turning until all pieces are completely covered.

Set aside while preparing the rest of the burger was ingredients.

THE REST

Wash, peel and cut plantains into thick slices. Heat up a frying pan with 3 tbsp oil to a medium heat. Add plantains and fry on each side for roughly 3 minutes, until golden brown. Transfer to a plate with kitchen paper and set aside.

Cut brioche buns in half and add to a hot, dry frying or alternatively, place them until the grill on a medium heat to toast up.

TO ASSEMBLE

Spread mayo over all brioche buns. To the bottom bun, add them, the seitan patty on top and then the fried plantains. Finish with the top bun and stick a bamboo stick through the burger to hold it together.

Serve immediately and enjoy!