Baked beans, potatoes and seitan with sage

Ingredients

For 1 serving

• Cooked cannellini beans120 g
• Seitan100 g
• Potatoes180 g
• Red onion30 g
• Fresh sage3 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Turn the oven on to 210 °C (fan). Peel the potatoes and cut them into cubes of about 2 cm; cut the seitan into cubes of the same size; peel the red onion and cut it into thin wedges; crush the garlic clove, leaving it whole.
2. In a baking dish toss the potatoes, seitan, onion, garlic and sage leaves with the oil, salt and black pepper until everything is well coated; spread in a single layer so the potatoes roast instead of steaming.
3. Bake at 210 °C for 25 minutes, turning halfway, until the potatoes are golden at the edges.
4. Meanwhile rinse and drain the cannellini beans well. Add them to the dish, stir and bake for another 10 minutes, until the potatoes are tender inside and crisp outside and the beans have dried slightly.
5. Remove the garlic, adjust the salt and serve hot.