Muscolo di grano

Muscolo di grano is a product created by an italian man named Enzo Marascio in 1992, similar to seitan but more nourishing because it contains also legumes flour and - in my opinion - it's even tastier. I don't like to think about these kind of products as "meat alternatives" because this term keep on supporting the idea that meat is necessary to live...and we know this is not true. You can simply call them: "high-protein food to eat every now and then" ^_^

INGREDIENTS:

100 gr wheat gluten
50 gr lentils flour
150 ml water
herbs and spices of your choice
vegetable broth and soy sauce as needed

PROCEDURE:

In a bowl mix gluten and lentils flour with salt and spices, then knead adding water little by little...and in a couple of minutes you will have a sticky dough in your hands. Envelop it with a sterile dressing and cook it 40 minutes in vegetable broth and soy sauce. Cool down and slice it, then stir fry in a pan with a shred of olive oil. We ate it with some delicious and crunchy backed potatoes (the secret to make them crunchy without using liters of oil is to soak them for at least half an hour before cooking and to sprinkle the surface with corn flour!). You can also serve with vegetable gravy to make the roast juicier.