Sage and lemon seitan with cannellini

Ingredients

For 1 serving

• Seitan120 g
• Cooked cannellini beans150 g
• Fresh sage4 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Garlic1 clove
• Spinach100 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Cut the seitan into bite-size pieces of about 2 cm and pat dry with kitchen paper; crush and peel the garlic clove; wash and drain the spinach; rinse the cannellini beans.
2. Heat the oil in a wide frying pan over medium heat with the garlic and sage leaves and fry the seitan for 5 minutes, turning, until golden and the sage is crisp.
3. Add the cannellini beans and a splash of water, season with salt and cook for 4 minutes over medium heat, until the pan juices thicken slightly.
4. Add the spinach and let it wilt for 1–2 minutes, stirring.
5. Off the heat remove the garlic, grate over the lemon zest, add the lemon juice, adjust the salt and black pepper and serve.