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Seitan ragout


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120 g seitan - 250 g of tomato - 2 small zucchini - 1 small carrot-  1 small onion - 1 stick of celery - extra virgin olive oil - salt


Make a mixture with zucchini, carrot, onion and celery and let flavor in a pan with a little oil.
Meanwhile, cut into small pieces and add it to the pan when the seitan fresh vegetables are almost cooked.
Pour the tomato puree and salt and cook the sauce for another 20 minutes on low heat and half covered.

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(Thanks to Nancy)

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io aggiungerei nel soffritto della paprica e aglio e anche un po di vino rosso cosi è piu gustoso!!

- Gustavo -

Io sfumerei il seitan con mezzo bicchiere di vino rosso, aggiungerei un chiodino di garofano e un pizzico di zafferano.........provare per credere

- Giusi ventura -

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