Red bean and seitan ragù over brown rice

Ingredients

For 1 serving

• Cooked red kidney beans120 g
• Seitan80 g
• Brown rice45 g
• Tomato passata150 g
• Carrots40 g
• Onion30 g
• Bay leaves0.5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but slightly firm; drain.
2. Meanwhile peel the carrots and onion and chop them finely; chop the seitan with a knife into small pieces, like mince; rinse the kidney beans.
3. Heat the oil in a pan over medium heat and fry the carrots, onion and seitan for 6–7 minutes, stirring, until the onion is soft and the seitan golden.
4. Add the beans, tomato passata and bay leaf, season with salt and bring to the boil; simmer over low heat, half covered, for 20 minutes, stirring now and then, until the ragù is thick; if it gets too dry add a splash of water.
5. Remove the bay leaf, adjust the salt and black pepper and serve the ragù over the rice.