Roast seitan with vegetables and coloured mayonnaise

Wash the seitan slices, dry and roast on both sides in a preheated pan. Salt and pepper. Wash the vegetables, peel the carrots and the turnip with a potato peeler and cut everything into irregular touches. Wash the chards and divide the stem from the leaf. 

Boil abundant lightly salted water and boil the vegetables “al dente” (set aside the leaves of chard for other preparations, use only the coloured stems). Pour into a bowl 50 ml of soy milk, 110 ml of sunflower oil, a pinch of salt, 1 teaspoon of lemon juice, 1 teaspoon of mustard and 1 teaspoon of turmeric and blend with a blender until you get a thick and creamy sauce. 

Proceed in the same way by adding, in a mayonnaise, the diced turnip instead of turmeric and in the other the washed parsley leaves.

You can cool quickly in the blast chiller, with the function of blast chilling, both cooked seitan and boiled vegetables, so you can store everything in the refrigerator for a week, fresh as just done.

You can also decide to freeze the same ingredients, with the shock freezing function, if you want to keep them in the freezer for several months.