Cream cheese:
Soak the cashews for 2 hours.
Put the soaked cashews into the food processor and mix well.
Add the oat cream step by step, the squeezed lemon and mix it until creamy.
Finally, add the salt, garlic, parsley. Mix it and leave it to rest in the fridge.
Seitan:
Put all dry ingredients in a bowl (wheat gluten, white flour, dried vegetables, garlic powder, salt), and mix.
Add water step by step and mix it well with your hand and then leave to rest for 30 minutes.
For 4 people, cut 4 equal pieces and cook it on low heat for 40-50 minutes. (Add 1 tsp bicarbonate of soda, salt, grounded black pepper, dried vegetable mix, into the water).
Cut 1 - 2 cm slices from the cooked and cooled seitan and spread with cream cheese on both sides.
Mix the cheese cream with ground pepper, salt and sliced garlic.
Bread it - white flour, soy milk, and breadcrumbs (mixed with sesame seeds.) Fry in oil or coconut oil.
Cover with lid and fry well.
Serve and enjoy!

Cream cheese:
200g cashew nuts
100ml oat cream
2 tbsp freshly squeezed lemon,
2 tbsp yeast flakes
1 tsp salt
1 tsp apple vinegar
2 tsp dried parsley, chives
1 clove of garlic
Water.

Seitan:
200g wheat gluten
70g wheat flour
2 tbsp olive oil
2 tbsp dried vegetable mixture
1 tsp dried garlic powder
salt
200g cream cheese
3 cloves of garlic

Batter:
100 g breadcrumbs
200ml soy milk
100g white flour
2 tbsp sesame seeds, oil or coconut oil