Vegan seitan stew in white wine with artichokes and olives

Ingredients

For 1 serving

• Seitan150 g
• White wine60 ml
• Artichokes150 g
• Green olives6
• Potatoes150 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: gluten, soy, sulphites,

In season: February – April

Method

1. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, cut into wedges, remove the hairy choke and put them in cold water so they don't turn black.
2. Peel the potatoes and cut them into cubes of about 2 cm; cut the seitan into bite-sized pieces and crush the garlic.
3. Heat the oil with the garlic in a pan over medium-high heat and brown the seitan for 4 minutes, until golden.
4. Add the drained artichokes and the potatoes, stir and pour in the white wine, letting it evaporate for 2 minutes.
5. Add the olives, half a glass of water and a pinch of salt, cover and cook over low heat for 20 minutes, until the potatoes and artichokes are fork-tender.
6. Finish with chopped parsley off the heat and serve.