Lemon and caper seitan escalopes with basmati rice and spinach

Ingredients

For 1 serving

• Seitan150 g
• Basmati rice45 g
• Spinach200 g
• Lemon0.5
• Capers1 teaspoon
• Rice flour1 tablespoon
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy

Method

1. Bring a small pan of salted water to the boil and cook the basmati rice for 10–12 minutes, until tender but separate; drain.
2. Meanwhile cut the seitan into thin slices of about 5 mm and dust them in the rice flour. Squeeze the lemon, rinse the capers and chop the parsley.
3. Heat half the oil in a pan over medium-high heat and brown the seitan slices for 2 minutes per side, until golden. Add the lemon juice and a splash of water, stir in the capers and cook for 2 minutes, until the sauce thickens slightly.
4. In another pan heat the remaining oil over medium heat and sauté the washed spinach for 3 minutes, until wilted; season with salt and pepper.
5. Serve the escalopes with their sauce and the parsley, alongside the rice and spinach.