No-pork minty pasta

Serves 2

2 seitan pieces, pressed if possible
1 tbsp plain flour
3 cloves garlic, finely chopped
40g frozen peas
3 tbsps nutritional yeast
40g vegan butter
4-5 fresh mint leaves, shredded
100ml vegetable stock
salt and pepper
enough pasta for 2

  1.  Cut seitan into cubes about 1cm square.
  2.  Place in a bag with the flour and shake to coat.
  3.  Heat the butter in a frying an over medium heat, and add seitan. Cook till crispy. Add the garlic, cook on low heat until soft – 3-4 minutes.
  4.  Add the stock to the pan, stir, put a lid (or foil) over pan and cook over low heat for 15 mins, stirring occasionally. Add peas and shredded mint.
  5.  Stir through nutritional yeast, reserving a little for sprinkling.
  6.  Cook the pasta, drain, and stir through the sauce. Season with salt and pepper, and sprinkle with more nutritional yeast before serving.

 

 

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