Appetizer with seitan and hazelnuts
Antipasto di seitan alle nocciole
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For 4 people
200 g soft seitan
50 g hazelnuts
20 basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce (tamari)
1 tablespoon balsamic vinegar
Cut the seitan, diced very small obtaining some kind of chopped rather coarse.
Chop the basil and nuts (you can use the chopped hazelnuts, provided that it is rather large).
Place all ingredients in a mixing bowl, add the olive oil, tamari and balsamic vinegar.
Stir well and let it sit for a few hours in the refrigerator.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan Ricetta pubblicata nel libro "La Cucina Diet_Etica" di Emanuela Barbero e Luciana Baroni, edizioni Sonda
