4 Wheaty Seitan Medaillons
2 white onions
olive oil
aluminium foil / grill pan
1 small coarse rye-bread

For the avocado sauce:

2 avocados
1 lemon
2 green hot pepper pods
1 red hot pepper pod
1 garlic clove
100 ml oat milk
salt, pepper

For the yoghurt sauce:

250 g soja yoghurt
1-2 tbsp tomato puree
1 tsp paprika powder
salt, pepper, sugar
1 small bunch of chives

Spicy seitan médaillon

Lightly oil the Seitan Medaillons, place in the aluminium foil and grill well on both sides. Peel and halve the onions and also grill in the foil / pan. Serve the medaillons together with the grill sauces and the onions.

Avocado sauce:

Halve the avocado, deseed and cut out the pulp and dazzle with some lemon juice. Halve the red and green pepper pods and deseed and cut into slices. Peel the garlic and chop up, grate the lemon peel and puree together with the oat milk and season with salt and pepper.

Yoghurt sauce:

Mix all the ingredients in a bowl, chop up the chives into small rolls and fold in. Season with salt, pepper and a pinch of sugar.