Rice with seitan and vegetables

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 250 g long-grain white rice
• 400 g prepared cooked seitan
• 150 g green beans
• 1 carrot
• 1 small courgette
• 1 onion
• 2 garlic cloves
• 1 large ripe tomato
• 650 ml hot vegan vegetable stock, plus extra if needed
• 2 tbsp olive oil
• 2 tsp soy sauce
• 1 small pinch saffron
• Parsley, salt and pepper to taste

Step-by-step method

1. Cut seitan into cubes and vegetables into small pieces. Stir saffron and soy sauce into the hot stock.
2. Heat half the olive oil in a wide saucepan and brown seitan for 4–5 minutes. Lift out and set aside.
3. Add the remaining oil, chopped onion and garlic. Soften, then add grated tomato and cook for 3–4 minutes.
4. Add carrot, green beans and courgette. Fry for 3 minutes, add rice and stir to coat.
5. Pour in stock, return seitan to the pan and bring to a boil. Cover, lower the heat and cook for about 18–20 minutes, or until rice is tender; add hot stock if it dries too soon.
6. Turn off the heat and rest covered for 5 minutes. Fluff the rice, taste for salt and finish with chopped parsley.