Roast seitan with rosemary potatoes

Ingredients

For 1 serving

• Seitan140 g
• Potatoes200 g
• Carrots80 g
• Rosemary2 g
• Fresh sage2 g
• Garlic1 clove
• Vegetable broth80 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

Method

1. Turn the oven on to 200 °C (fan). Peel the potatoes and cut them into wedges; peel the carrots and cut them into sticks of the same length; crush the garlic clove.
2. In a baking dish toss the potatoes and carrots with the oil, rosemary, sage, garlic and salt, spreading them in a single layer.
3. Roast at 200 °C for 20 minutes, turning halfway, until they start to brown.
4. Meanwhile heat the vegetable stock and cut the seitan into slices about 1.5 cm thick.
5. Lay the seitan among the vegetables, pour the hot stock into the bottom of the dish and roast for another 15 minutes, turning the slices halfway, until the potatoes are tender and crisp at the edges and the seitan is golden and juicy.
6. Remove the garlic and serve with a grind of black pepper, spooning the pan juices over the seitan.