Seitan and borlotti stew with carrots

Ingredients

For 1 serving

• Seitan120 g
• Cooked borlotti beans100 g
• Carrots100 g
• Onion40 g
• Chopped tomatoes100 g
• Bay leaves0.5 g
• Rosemary1 g
• Red wine40 ml
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites,

Method

1. Cut the seitan into pieces of about 2–3 cm and pat dry; peel and chop the onion; peel the carrots and slice them about 0.5 cm thick; rinse the borlotti beans.
2. Heat the oil in a pan over medium heat and brown the seitan for 5 minutes, turning, until golden on all sides; add the onion and carrots and cook for 4 minutes, until the onion is translucent.
3. Turn up the heat and deglaze with the red wine, stirring, until the smell of alcohol has gone; add the tomato pulp, bay leaf, rosemary and just under a glass of water, season with salt and bring to the boil.
4. Cover and simmer over low heat for 20 minutes, stirring now and then, until the carrots are tender and the sauce has thickened.
5. Add the borlotti beans and cook for another 5 minutes over low heat, until hot and full of flavour; remove the bay and rosemary, adjust the salt and black pepper and serve.