preparartion
preparation
- Add the beetroot to a cooking pot with the soy sauce and wine vinegar, thyme, pepper, rosemary, bay leaf and pressed garlic.
- Add the seitan, the potatoes and the vegetable stock.
- Cook on a low heat, to allow the flavours to blend.
- Thicken with some arrowroot mixed in water if necessary.
- Serve in deep bowls, topped with a generous portion of soy cream.
- Garnish with chervil or parsley.
