Seitan sloppy joe with coleslaw

Ingredients

For 1 serving

• Seitan120 g
• Onion40 g
• Bell peppers60 g
• Tomato passata100 g
• Mustard1 teaspoon
• Paprikato taste
• Extra virgin olive oil1 teaspoon
• Hamburger bun1
• Cabbage50 g
• Apple cider vinegar1 teaspoon
• Saltto taste

Contains: gluten, soy, mustard,

Method

1. Cut the seitan into pieces and pulse it in a food processor until it looks like mince. Peel the onion and wash the pepper, removing seeds and membranes; cut both into roughly half-centimetre dice.
2. Make the coleslaw: core the white cabbage, shred it very finely and dress it with the cider vinegar and a pinch of salt; toss and leave it to soak up the flavour.
3. Heat the extra virgin olive oil in a frying pan over medium heat and fry the onion and pepper for 5 minutes, until soft.
4. Add the seitan, paprika, tomato passata and mustard, stir and cook over medium-low heat for 10 minutes, stirring now and then, until the sauce is thick and coats the seitan; season with salt.
5. Meanwhile split the burger bun and toast it for 1–2 minutes in a pan or toaster, until crisp.
6. Fill the bun with the hot seitan and the drained coleslaw.