Sage and fennel seitan breakfast patties with mushrooms
Savoury plant patties made from wheat gluten, sage and fennel, pan-fried and served with garlicky mushrooms and spinach.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 plate (2 patties)s- 150 g vital wheat gluten
- 160 ml water
- 1 tbsp soy sauce
- 1 tsp fennel seeds
- 1 tsp ground sage
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes
- 1/4 tsp black pepper
- 2 tsp olive oil
- 300 g button mushrooms, sliced
- 100 g baby spinach
Method
Mix the wheat gluten, fennel, sage, garlic powder, paprika, chili flakes and pepper in a bowl. Add the water and soy sauce and knead for 2 minutes into a firm dough.
Rest the dough for 5 minutes, then divide it into 8 pieces and press each into a thin patty about 1 cm thick.
Heat half the oil in a non-stick pan over medium heat and cook the patties for 5 minutes a side, pressing them flat, until browned and firm.
Move the patties to a plate, add the rest of the oil and the mushrooms and cook for 5 minutes, until golden. Stir in the spinach until it wilts.
Serve 2 patties a plate with the mushrooms and spinach. Cooked patties keep 4 days in the fridge or 2 months frozen.