Yakso Seitan tartare with wild mushrooms

Sounds good, tastes good and you won't miss your meat but even want to opt for this 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 into strips and wok them hot in coconut oil with 2 pressed garlic cloves, 2 chopped red onions and coarse spring onion shreds. Stir frequently, deglaze with lemon juice and a generous dash of shoyu. Put this on a platter and finish with shredded parsley, dry-roasted sesame seeds and a bowl of shoyu with a small dash of olive oil mixed in.

3. Meanwhile, grill the seitan tartlets in the coconut oil on low heat with a lid on top for about 5 min per side. Then take off the lid and repeat on a slightly higher heat for 5 min alternately. Keep a close eye on it so that it doesn't go too fast or too slow to achieve a good hot, cooked and firm result. Incredibly delicious to serve on a bed of watercress and finish by sprinkling lightly with soy sauce and red onion shreds. In a word, delectable!