NUTRITION

SERVINGS

INGREDIENTS

6 oz Seitan

2 slice Sourdough bread

0.5 tbsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tsp Lemon juice

PREPARATION

• 1

  Slice the seitan into thin, bite-sized strips to ensure maximum surface area for browning.

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the seitan strips to the skillet and sear for 4-5 minutes until they are golden brown and crispy on the edges.

• 5

  Reduce the heat to medium and stir in the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Cook for an additional 2 minutes, stirring frequently to prevent the garlic from burning while it infuses the seitan.

• 7

  While the seitan finishes, toast the sourdough bread slices in a toaster or under a broiler until they are crisp.

• 8

  In a small bowl, toss the fresh baby spinach with the lemon juice until the leaves are lightly coated.

• 9

  Place the toasted sourdough on a plate, pile the garlic-herb seitan on top, and finish with the lemony spinach.