Boil the seitan in the broth with the soy sauce for 20 minutes.
Dry it, let it cool, and cut it into thin slices.
Prepare the tonnato sauce by blending chickpeas, yogurt, cucumbers, and pickled capers, salt, oil, mustard, and lemon.
Place some cream on a plate as a base, lay the seitan slices on top, and finish with more sauce.
Let it rest in the refrigerator for at least 4 hours.
Blender
Refrigerator for 3 days
Italia
| Energy (kcal) | 321.56 |
| Carbohydrates (g) | 29.56 |
| of which Sugars (g) | 3.54 |
| Fat (g) | 14.59 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 15.64 |
| Fiber (g) | 8.43 |
| Sale (g) | 0.47 |
