Pan-roasted seitan with thyme carrots and mash

Ingredients

For 1 serving

• Seitan150 g
• Carrots150 g
• Thyme2 g
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Potatoes180 g
• Reduced-fat milk40 ml
• White wine40 ml
• Saltto taste

Contains: gluten, lactose, soy, sulphites,

Method

1. Peel the potatoes and cut them into roughly 3 cm pieces. Put them in a pan of cold water, bring to the boil, add the salt and cook for 15 minutes over medium heat, until they fall apart when pierced with a fork.
2. Meanwhile peel the carrots and slice them into rounds about half a centimetre thick. Heat the extra virgin olive oil in a pan with a lid over medium-high heat and brown the seitan in one piece with the rosemary for 5 minutes, turning, until golden on all sides.
3. Deglaze with the white wine and let it bubble for 1 minute, until you can no longer smell the alcohol. Add the carrots, thyme, a pinch of salt and half a glass of water, cover and cook over low heat for 15 minutes, until the carrots are tender and the juices have reduced.
4. Meanwhile warm the milk in a small pan. Drain the potatoes, mash them with a potato ricer and beat in the hot milk and a pinch of salt until the mash is smooth and creamy.
5. Slice the roast and serve it with the carrots, the pan juices and the mash.