Seitan pizzaiola with mozzarella, capers and basmati rice

Ingredients

For 1 serving

• Seitan100 g
• Tomato passata150 g
• Mozzarella50 g
• Capers5 g
• Dried oregano1 teaspoon
• Basmati rice40 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, soy

Method

1. Rinse the basmati rice, put it in a small pan with one and a half times its volume of water and a pinch of salt, bring to the boil and cook covered over the lowest heat for 12 minutes, until the water is absorbed.
2. Meanwhile cut the seitan into 1 cm slices and slice the mozzarella; rinse the capers under water to remove excess salt.
3. Heat the oil in a pan over medium-high heat and brown the seitan for 2 minutes a side, until golden.
4. Pour in the tomato passata, add the capers, the dried oregano, a pinch of salt and a grind of pepper and simmer over medium-low heat for 6–8 minutes, until the sauce thickens.
5. Lay the mozzarella on the seitan slices, cover and cook for 2–3 minutes over low heat, until the mozzarella melts. Serve with the basmati rice.