Dill Seitan ‒ Tilliseitan

I've written about school meals and most hated memories about them before. But one of the classics of those dishes is still tilliliha (dill meat). The name itself has become kind of a symbol of how badly cooked institutional kitchen food can be. It was banished from schools before my time however, so I've never actually tasted it before.

But as I already told you, we have a nice bed of dill growing, so the first dish we came up with that would contain a lot of the stuff was dill seitan. This is not a new idea. Tofuhead and Nomad from Elitefood have also posted a version of the same dish. I have no idea what the cookers of the 50's did wrong, but this one turned out absolutely delicious. The combination of sour and sweet, perfected with fresh dill and cream worked so well we both licked our plates. I'm almost certain this version is much closer to the dish once popular during the beginning of the century than the one so loathed by many.

- 1 portion of seitan
- 2 carrots
- 1 small piece of celeriac
- 1 white part of a leek
- 1 punch of fresh dill (or 2-3 tbsp dried dill)
- 5 dl broth (the one you cooked the seitan in serves well)
- 2 dl oat cream
- 50 g margarine
- 3 tbsp wheat flour
- 2 tbsp white vinegar (some modern versions use lemon juice)
- 2 tsp sugar
- 10 allspice fruits
- 1 bay leave
- salt (if the broth doesn't already contain some)

Melt the margarine. Shift in the flour. Keep turning them around for ten minutes or so, being careful not to turn them brown. Add the broth, as well as the peppers, the bay leave and half the cream. Chop the veggies into the pot as well.

When the sauce has thickened, combine it other ingredients. Chop the seitan into mouth-fitting chunks. Wash and mince the dill. Finalize by adding vinegar and sugar according to your taste buds. The amounts I've given here are here to give you some direction, but really you should taste how much the sauce needs.

Enjoy with potatoes or barley.

Nutritional values / 1861 g:
energy 2147 kcal
fat 92 g
protein 187 g
carbohydrates 133 g
fiber 24 g