Seitan pizzaiola escalopes with green beans and olives

Ingredients

For 1 serving

• Seitan160 g
• Canned peeled tomatoes200 g
• Green beans200 g
• Black olives15 g
• Capers1 teaspoon
• Dried oregano1 teaspoon
• Extra virgin olive oil1 tablespoon
• Rice flour1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy

Method

1. Bring a pot of salted water to the boil. Top and tail the green beans, wash them and cook for 8–10 minutes, until tender but still bright; drain.
2. Meanwhile cut the seitan into roughly 1 cm slices and dust them lightly with the rice flour. Rinse the capers and slice the olives into rings.
3. Heat the oil in a wide pan over medium-high heat and brown the seitan slices for 2 minutes per side, until golden.
4. Add the peeled tomatoes crushed with a fork, the capers, olives, oregano, salt and black pepper; lower to medium-low, cover and cook for 10 minutes, turning the slices halfway, until the sauce thickens and coats the seitan.
5. Serve the escalopes with their sauce and the green beans on the side, tossed for a minute in the pan juices to pick up flavour.