Red wine seitan stew with potatoes and carrots

Ingredients

For 1 serving

• Seitan150 g
• Potatoes150 g
• Carrots100 g
• Tomato passata100 g
• Red wine50 ml
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Bay leaves1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites

Method

1. Cut the seitan into roughly 2.5 cm chunks. Peel the potatoes and carrots and cut them into pieces of the same size.
2. Heat the oil in a saucepan over medium-high heat and brown the seitan for 5 minutes, turning, until golden on all sides.
3. Deglaze with the red wine and let it bubble for 2 minutes, until you no longer smell the alcohol.
4. Add the potatoes, carrots, tomato passata, rosemary, bay leaf and enough hot water to come halfway up; salt, cover and cook over low heat for 30 minutes, stirring now and then, until the potatoes are tender and the sauce thick and glossy.
5. Remove the bay leaf and rosemary sprig, season with salt and black pepper and serve hot.