Seitan Escalivada recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 148 calories / serving
  • Healthy
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139474 seitan escalavida HERO

Heat the olive oil in a large saucepan set over a medium heat. Sweat the onion for 5 minutes, stirring occasionally, then add the peppers and courgette, stirring well. Reduce the heat, then add the seitan/tofu and canned chopped tomatoes and cover with a lid.

Cook gently for 6-8 minutes until heated through and the vegetables are soft. Adjust the seasoning as necessary, then stir in the pine nuts.

Spoon onto serving plates and sprinkle over some chopped tarragon. Garnish with tarragon stalks before serving.

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  • Ingredients

  • 25ml olive oil
  • 200g ready to eat seitan (use tofu if not available), cubed
  • ½ onion, chopped
  • 1 courgette, diced
  • 2 red peppers, de-seeded and sliced into strips
  • 100g canned chopped tomatoes
  • 25g pine nuts
  • 1tbsp tarragon leaves, finely chopped
  • tarragon stalks, to garnish
  • salt
  • pepper
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  • Energy 617kj 148kcal 7%
  • Fat 9.3g 13%
  • Saturates 1.2g 6%
  • Sugars 7.8g 9%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 9.4g Protein 3.2g Fibre 3.1g

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