Seitan with sauerkraut, potatoes and mustard

Ingredients

For 1 serving

• Seitan140 g
• Sauerkraut150 g
• Potatoes200 g
• Onion40 g
• White wine50 ml
• Caraway seedsto taste
• Mustard1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy, mustard, sulphites,

Method

1. Peel the potatoes and cut them into 3 cm chunks; put them in a pan covered with cold salted water, bring to the boil and cook for 15 minutes, until tender.
2. Meanwhile peel and thinly slice the onion; briefly rinse the sauerkraut under cold water if you prefer it less sour, and squeeze it.
3. Heat the extra virgin olive oil in a pan over medium-low heat and soften the onion for 4–5 minutes, until soft and translucent.
4. Add the sauerkraut and caraway, pour in the white wine and cook covered for 10 minutes, stirring now and then, until the wine has evaporated and the sauerkraut is soft; adjust the salt.
5. Cut the seitan into slices about 1 cm thick and brown them in a non-stick pan over medium heat for 2 minutes per side, until golden.
6. Drain the potatoes and serve them with the seitan, sauerkraut and the mustard on the side.