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Recipes 40-30-30
Sesame breaded seitan with crunchy white snow peas and scorzonera

Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori

Tavola in Zona defaul ricette
  • Tavola in Zona defaul ricette
Seitan 90 120
Snow peas 380 500
Cleaned scorzonera 250 330
Lemon 1 1
Sprig of thyme 1 1
Fennel seeds as needed as needed
Extra virgin olive oil 1/2 tbsp 1 tbsp
Sesame seeds 1 tbsp 1 tbsp
Wholemeal breadcrumbs 1 tbsp 1 tbsp
Salt and pepper as needed as needed


  • Cut the seitan into different sized pieces.
  • Peel the scorzonera, cut it lengthways into four and remove the woody core. Prepare 5-cm batons. Keep the scorzonera in a bowl with water, ice and lemon juice to stop it from turning black.
  • Put water and salt in a pan and bring to a boil. Cook the scorzonera for a couple of minutes.
  • Head and tail the snow peas, clean and cook them in boiling water with a little salt for about 5 minutes. Drain them.
  • Mix the sesame seeds and the breadcrumbs and cover the seitan.
  • Line an oven pan with baking paper, put the seitan on it, season with salt and pepper and bake at 180° C for about 7 minutes.
  • Dress with oil, thyme leaves, snow peas and scorzonera and season with salt and pepper.
  • Serve the vegetables on a flat plate with the breaded seitan on top.