Seitan stew with peas and potatoes

Ingredients

For 1 serving

• Seitan120 g
• Peas120 g
• Potatoes150 g
• Onion40 g
• Chopped tomatoes120 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites,

In season: April – June

Method

1. Cut the seitan into bite-size pieces of about 2 cm and pat dry; peel and chop the onion; peel the potatoes and cut them into cubes of about 2 cm.
2. Heat the oil in a pan over medium heat and fry the seitan with the onion for 5 minutes, stirring, until the seitan is golden and the onion translucent.
3. Turn up the heat and deglaze with the white wine until the smell of alcohol has gone; add the potatoes, tomato pulp, rosemary and just under a glass of water, season with salt and bring to the boil.
4. Cover and simmer over low heat for 15 minutes, stirring now and then.
5. Add the peas and cook for another 8 minutes, until the potatoes and peas are tender and the sauce has thickened; add a splash of water if it gets too dry.
6. Remove the rosemary, adjust the salt and black pepper and serve.