Grilled seitan with mushrooms and rocket on whole wheat

Ingredients

For 1 serving

• Seitan80 g
• Button mushrooms80 g
• Arugula20 g
• Whole wheat bread2 slices
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: September – November

Method

1. Wipe the button mushrooms with damp kitchen paper, trim the base of the stems and slice them; peel and crush the garlic; cut the seitan into slices about 5 mm thick; wash and dry the rocket.
2. Heat half the oil in a frying pan over medium heat with the garlic, add the mushrooms and sauté for 5 minutes over high heat, until golden and dry; salt them and discard the garlic.
3. Meanwhile heat a griddle over medium-high heat, grease it with the remaining oil and grill the seitan for 2 minutes per side, until golden and crisp at the edges.
4. Toast the wholemeal bread slices for 2–3 minutes, until crisp.
5. Build the open sandwiches with rocket, seitan and mushrooms on the bread and finish with a grind of black pepper.