Stuffed Seitan Roll with Champagne Rice

Seitan Roll

• 100 g onions, quartered
• 2 garlic cloves
• 2 tsp ground black pepper
• 30 g soy sauce
• 100 g tinned kidney beans, drained (drained weight)
• 30 g fresh parsley leaves
• 200 g vital wheat gluten
• 1100 g water
• 1 courgette, thickly sliced lengthways (see tip)
• 1 carrot, thickly sliced lengthways (see tip)
• 1 celery stalk
• 10 g fresh basil leaves
• 60 g hard cheese, cut in pieces (2 cm)
• 40 g bread, torn in pieces
• 1 medium egg

Champagne Rice

• 30 g olive oil
• 30 g shallots
• 2 garlic cloves
• 500 g water
• 500 g Champagne
  of white sparkling wine (e.g. Cava, Prosecco)
• 1 tsp fine sea salt
• ½ tsp ground turmeric
• 350 g long grain rice
• 50 g pecan nuts
• 50 g banana, sliced
• 1 Tbsp fresh chives, chopped