Tipsy Tarts Deli

I'm no Vegan but my partner is and it kills me to pay R100 for a 300g piece of processed plant protein. So I did a bit of digging and found this. It's vegan, mouth-watering, tender, chewy, juicy, flavourful and meat-like. Amazing! BBQ or pan fry then serve whole or slice and put on top of salad for a steak salad. So delicious and satisfying! Ingredients For the vegan seitan steaks: 1 ½ cups vital wheat gluten 1 cup cooked lentils (I used canned) 6 tablespoons water 2 tablespoons nutritional yeast 2 tablespoons tomato paste 2 tablespoons soy sauce 1 teaspoon garlic powder 1 teaspoon chili powder ½ teaspoon liquid smoke ¼ teaspoon black pepper For the vegan seitan steak marinade: ¼ cup water 2 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon maple syrup or agave Instructions To make the vegan seitan steaks: Add all of the vegan seitan steak ingredients to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed.

INGREDIENTS 200g corn kernels 3 tomatoes, cubed 2 tins tuna in brine 600g rigatoni 50g butter 50g plain flour 600ml milk 250g strong cheddar, grated large handful chopped parsley Method Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese. Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.