Lemon seitan strips with sautéed zucchini and rice

Ingredients

For 1 serving

• Seitan130 g
• All-purpose flour5 g
• Lemon juiceto taste
• Zucchini250 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Basmati rice50 g
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the basmati rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile wash and trim the courgettes and slice them into thin rounds. Heat half the extra virgin olive oil in a pan over medium heat with the peeled, crushed garlic, add the courgettes and sauté for 8 minutes, stirring, until soft and lightly golden; add salt and the chopped parsley and remove the garlic.
3. Cut the seitan into strips about 1 cm wide and toss them in the flour, shaking off the excess.
4. Heat the remaining oil in another pan over medium-high heat and stir-fry the seitan for 4 minutes, until golden all over.
5. Pour in the lemon juice and a splash of water and stir for 1 minute, until the flour binds the pan juices into a glossy sauce; season with salt.
6. Serve the seitan strips with their sauce, the courgettes and the rice.