Seitan rolls with spinach and sun-dried tomatoes

Ingredients

For 1 serving

• Seitan130 g
• Spinach150 g
• Sun-dried tomatoes15 g
• Tomato passata100 g
• Garlic1 clove
• Basil4 g
• Whole wheat bread50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites,

Method

1. Wash the spinach; heat half the oil in a frying pan with the crushed garlic clove over medium heat and wilt the spinach for 2–3 minutes, until soft. Remove the garlic, let the spinach cool slightly, squeeze it well and chop it with the sun-dried tomatoes; season with salt and pepper.
2. Cut the seitan into thin slices about 0.5 cm thick (if they are thicker, pound them lightly between two sheets of baking paper).
3. Spread the filling over the slices, roll them up tightly and secure with a cocktail stick.
4. Heat the remaining oil in the same pan over medium heat and brown the rolls for 3–4 minutes, turning, until golden on all sides.
5. Add the tomato passata and a pinch of salt and cook over low heat, covered, for 10 minutes, turning them halfway, until the sauce has thickened; add a splash of water if it gets too dry.
6. Remove the cocktail sticks, finish with torn basil and serve with the wholemeal bread.