Wash the pumpkin blossoms, remove the stalk and cut into small pieces. Finely chop the champignons and the artichoke bottoms. Remove the seeds from the chili pepper after cutting it into small pieces. Mix all these ingredients with the almond paste and the out flakes. Divide the mixture so six slices of the seitan roast can be covered. Then place another seitan roast on top. Fixate with a toothpick. Mix flour, sesame and chili-powder and dredge the seitan roasts. Lightly fry the seitan roasts in a pan with hot margarine.

Now let’s prepare the sauce: Cut the peppers into small cubes, chop up the onions and garlic into small pieces. Melt the margarine in a pot at low heat, then add the pepper, onions and garlic. Sprinkle this with flour and briefly let it sweat. Deglaze with white wine and vegetable stock. Let this boil down a little. Then fold in some soya cream and stop cooking on the stove. Season with salt and pepper.

Place the seitan roasts on pre-warmed plates, add the sauce and garnish the plate with thyme, parsley, pomegranate pips and the finely diced yellow pepper.