Wheat gluten with Broccoli and Lemon

Today our chef is making a present for all lovers of vegetarian cuisine, with this dish of wheat gluten with broccoli and lemon. A light, tasty dish for those who love to eat healthily with plenty of protein, but at the same time avoiding red meat. Wheat gluten is a high-protein food of Chinese origin that we in Europe are now learning to use and enjoy. It is particularly appreciated amongst vegetarians and vegans, but nothing should prevent you from trying it even if you are not. One doesn’t always feel like eating a steak, and seitan is a great alternative to meat protein. Try it with broccoli and lemon juice, as in today’s recipe! If you wish, you can substitute any vegetables or other ingredients depending on availability or the time year. Don’t forget, however, to let your wheat gluten marinate in soy sauce to flavour it and become really tasty.

Marinate the wheat gluten with a little soya sauce, so as to give it a some flavour. Cut off the broccoli florets, then peel the main stem of its tough exterior before slicing it into rounds. Boil the broccoli for a few minutes in salted water, then drain and cut into quarters. Sauté the sliced wheat gluten in a little olive oil in a frying pan, then add the broccoli and a little salt. Add two forks of cornflour and mix well, then grate in the lemon zest and add the juice of half a lemon to the pan. Add a dash of hot water and mix together. Served with a few slices of lemon peel as a garnish and a drizzle of olive oil.