A black bean slab, with Camargue rice, cauliflower in white sauce, and a cabbage salad. A nice way to round off a bank holiday weekend.
The black bean slab worked really well. I still haven't got to grips with seitan, but I think I prefer using VWG in smaller quantities to give an oldschool bean burger mix just a little bit of stretch.
The cauliflower was baked in a simple white sauce, thickened with some cornflour, oat flour and arrowroot. I popped a cheeky couple of Violife cheese slices on top at the end and grilled it.
Cooking is definitely more fun these days!