Sounds good, tastes good and you won't miss your meat, in fact you'll want to choose it more often. It just tastes like more!

1. Finely mix the seitan in a food processor. Mix the seitan in a bowl with 2 crushed garlic cloves, 2 chopped red onions, the eggs, plenty of pepper, mustard powder, onion powder, a pinch of sea salt and breadcrumbs. Knead well, divide into equal units, shape into balls and flatten slightly with a ring. Drizzle with olive oil, cover with cling film and leave to rest in the fridge for a few hours

2. Brush the mushrooms clean, cut them into strips and wok them hot in coconut oil with 2 crushed garlic cloves, 2 chopped red onions and coarsely chopped spring onions. Stir regularly, deglaze with lemon juice and a good dash of shoyu. Put this on a dish and finish it with shreds of parsley, dry roasted sesame seeds and a bowl of shoyu with a small dash of olive oil through it.

3. In the meantime, grill the seitan tartlets in the coconut oil over low heat with a lid on for about 5 minutes per side. Then remove the lid and repeat on a slightly higher heat for 5 minutes. Keep a close eye on it so that it does not go too fast or too slow to achieve a good hot, cooked and firm result. Very tasty to serve on a bed of watercress and finish it off by sprinkling it lightly with sweet soy sauce and red onion chips. In a word, delightful!