Seitan strips with peperonata and bread

Ingredients

For 1 serving

• Seitan120 g
• Bell peppers250 g
• Onion60 g
• Canned peeled tomatoes100 g
• Basil4 g
• Extra virgin olive oil2 teaspoons
• Bread50 g
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Wash the peppers, remove the stalk, seeds and white pith and cut them into strips about 1 cm wide; peel and thinly slice the onion.
2. Heat half the extra virgin olive oil in a pan over medium heat, add the peppers and onion and stew them covered for 10 minutes, stirring now and then, until soft.
3. Add the peeled tomatoes crushed with a fork and the salt and cook uncovered for 10 minutes, until the sauce has reduced and the peppers are tender.
4. Meanwhile cut the seitan into thin strips. Heat the remaining oil in a pan over medium-high heat and stir-fry it for 4 minutes, until golden.
5. Add the seitan to the peppers and stir for 1 minute to take on the flavours; turn off the heat and finish with torn basil. Serve with the bread.