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Dans une poêle moyenne, faire chauffer l’huile d’olive à feu vif. Y faire dorer les escalopes de seitan avec l’ail et l’échalote émincés. Ajouter la crème lactofermentée et l’eau et bien mélanger. Délayer le miso dans la crème, ajouter les herbes, saler, poivrer, baisser à feu très doux. Laisser mijoter quelques minutes et servir. Parfait avec des haricots verts et des pommes de terre.

vegan

Vegan de Marie Laforêt, éditions La Plage, 29,95 €.

Découvrez aussi la salade de chou romanesco et le lapin rôti au potimarron.


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Ingrédients :

Pour 4 personnes.

2 c à c d’huile d’olive

4 escalopes de seitan classique

2 échalotes

1 gousse d’ail

1 pot de crème de soja lactofermentée

1/2 verre d’eau

2 c à c de shiro miso

1 c à s de ciboulette fraiche ciselée

quelques branches de thym frais

sel, poivre

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In an average-sized pan, heat the olive oil on a strong flame. Golden the seitan cutlets with garlic and minced shallots. Add the lactofermented cream and water, mix well. Mix the miso with the cream, add the herbs, salt, water, lower to a low flame. Allow to simmer a few minutes and serve. Perfect with string beans and potatoes.

vegan

Vegan by Marie Laforêt, published by Editions La Plage, €29.95

Also discover the romanesco cabbage salad and the stewed rabbit with pumpkin.

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Dans une poêle moyenne, faire chauffer l’huile d’olive à feu vif. Y faire dorer les escalopes de seitan avec l’ail et l’échalote émincés. Ajouter la crème lactofermentée et l’eau et bien mélanger. Délayer le miso dans la crème, ajouter les herbes, saler, poivrer, baisser à feu très doux. Laisser mijoter quelques minutes et servir. Parfait avec des haricots verts et des pommes de terre.

vegan

Vegan de Marie Laforêt, éditions La Plage, 29,95 €.

Découvrez aussi la salade de chou romanesco et le lapin rôti au potimarron.


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Ingrédients :

Pour 4 personnes.

2 c à c d’huile d’olive

4 escalopes de seitan classique

2 échalotes

1 gousse d’ail

1 pot de crème de soja lactofermentée

1/2 verre d’eau

2 c à c de shiro miso

1 c à s de ciboulette fraiche ciselée

quelques branches de thym frais

sel, poivre

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In an average-sized pan, heat the olive oil on a strong flame. Golden the seitan cutlets with garlic and minced shallots. Add the lactofermented cream and water, mix well. Mix the miso with the cream, add the herbs, salt, water, lower to a low flame. Allow to simmer a few minutes and serve. Perfect with string beans and potatoes.

vegan

Vegan by Marie Laforêt, published by Editions La Plage, €29.95

Also discover the romanesco cabbage salad and the stewed rabbit with pumpkin.

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