Sunday, 6 December 2015

RECIPE: Asian-Style 'Mheat' Roulade*

Sgaia Foods


We're in! We moved! We're no longer surrounded by boxes! And I have to say it feels pretty great. Our new house has completely changed the way our day-to-day lives function. We have a sofa and a TV in the kitchen now which sees us spending a lot more time in there than the living room as we previously did.

Having a much bigger kitchen has even inspired me to do a bit of cooking. Plus, Andrew works in retail and those Christmas shifts aren't leaving him with much time to experiment in the culinary department.



Sgaia Mheat


The lovely folks at the VLA hooked us up with a brand new vegan meat alternative by Sgaia Foods recently. I had actually heard about Mheat before (Tynesiders can pick this up at the Farplace store on Clayton Street) but hadn't tried it yet, so was a bit unsure as to what I should actually do with it.

It's essentially seitan - wheat gluten - lovingly prepared and seasoned by hand by Hilary and Alberto; the people behind Sgaia. We've had seitan a couple of times before and always found it to be a really versatile product - you can form it into 'bacon' with some smoky spices, or make it into strips and hoy it in a burrito, but I wanted to do something a bit special with the Mheat.

Sgaia Mheat


Since the instructions on the packaging mentioned cooking the Mheat in soy sauce, we thought an Asian-style roulade would work well. So that's exactly what I made!

Asian Style Mheat Roulade


Did I mention my new house has a chalkboard wall in the kitchen? Expect to see a lot more of this...

Ingredients
1 cup cashew nuts
1 tsp miso paste
1 tbsp tamari
1 & 1/2 tsp garlic granules
1 tsp black pepper
1 tsp parsley
1 tsp dried coriander leaf
1 tsp chili flakes
1/4 cup dried mushrooms, soaked (I used wood ear mushrooms)
1 can chickpeas, drained
1 package Mheat (available to buy online here)

Dried Wood Ear Mushrooms


The first thing you want to do is soak your mushrooms. I used dried wood ear mushrooms which you can pick up in most supermarkets. They've got a good, firm texture and a distinctively Asian taste which isn't overpowering. Since the mushrooms are dried you need to re-hydrate them by soaking them in boiling water for anywhere between 10 and 30 minutes.

Whilst your mushrooms are soaking, add the cashew nuts to a blender and chop into a fine breadcrumb-like texture.

Chopped cashews

To the chopped cashews, add the miso paste, tamari, garlic, black pepper, parsley, coriander leaf and chili flakes. Drain the soaked mushrooms and add those to the mixture. Using the blender, chop again until fine.

Add the can of chickpeas and pulse in the blender until the stuffing has the consistency of chunky hummus.

Asian Style Mheat Roulade

Rest the stuffing mixture in the fridge for 20 minutes. Whilst your mixture rests, pre-heat the oven to gas mark 5 / 190C.

Sgaia Mheat


Remove the Mheat from its packaging and lay on a sheet of tin foil. The Mheat is already well seasoned so no need to add any herbs or spices.

Once your mixture has rested, place a line of the stuffing down one end of the Mheat and wrap it around the stuffing. Secure with the tin foil.

Sgaia Asian Style Mheat Roulade


Bake in the oven for 35 - 40 minutes.

Asian Style Mheat Roulade


Once golden brown, remove from the oven, slice and serve with your favourite veggies.


It might not look all that pretty but it was damn tasty! The Mheat is packed with flavour, has a wonderfully chewy texture and retains so much of its moisture during cooking. It's been almost 15 years since I ate any meat products but this would fool even the most hardened of carnivores.


The chickpeas in the stuffing crisp up and add some welcome crunch to the juicy Mheat, whilst the subtle balance of herbs and spices complement the seitan's delicate seasoning. I have a feeling this will become one of our favourite dishes.

I love Sgaia's ethos - they're all about 'full of' instead of 'free from'. Whilst this dish was free of any animal ingredients, it's absolutely packed full of flavour, texture, colour and protein. To me, Mheat is a real breakthrough product as it epitomises all of the great things about vegan cooking and how wonderfully delicious and simple it can be. I'll be testing this on my carnivore family as I have a feeling they'll be impressed with this one!

Let me know if you give this recipe a go!

Emily xo

Polite note: This review has been organised by the VEGAN lifestyle ASSOCIATION. It has not been paid for and the products were sent free of charge. This is my genuine and unbiased review of the product.

Sgaia Foods is listed with the VLA and you can see the company listing here.
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