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Seitan with olives


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For 2 people:
about 150-200 g grilled seitan
spring onions (green part)
pâté of black olives
acidulous of umeboshi
extra virgin olive oil
sea salt
white pepper and oregano are optional


Cut the seitan, cubed; remove the green part to spring onions, wash it and cut it into thin strips.
Heat the oil in a frying pan and sauté the green of spring onions, add seitan and let it brown for a few minutes.
Add 2 teaspoons (or more) of olive pâté, a little salt, oregano and pepper (if desired).
Mix well and pour in the acidulous of umeboshi.
Cover the pan, lower the heat and leave to withdraw the liquid.
ervire hot or warm.

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(Thanks to Cristiana Certo)

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