1 tablespoon powder Marigold bouillion diluted in 300ml water
1 tablespoon tomato puree
1 jar seitan, drained
a few florets steamed broccoli
1 handful green beans
1/2 to 1 teaspoons paprika
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
Combine the aubergine, courgette, garlic and shallots on a baking tray and drizzle with olive oil and seasoning.
Roast in the preheated oven to 15 minutes until golden brown and tender. Remove from the oven, cover with foil and set aside.
In a large saucepan bring the tomatoes to the boil, add a few tablespoons olive oil, the veg stock and tomato puree. Stir the veg from the tray into the tomato sauce, bring to boil and turn heat off and set aside.
In a large high sided pan fry the diced seitan in olive oil and seasoning till brown and crispy. Keep turning and keep your eyes on it! Then add all the other ingredients and simmer on a low heat for at least 15 minutes.
Taste and check seasoning, note be careful with salt if using Marigold bouillon, as it is already high in salt. You can add salt but you can't take it away! Heat plates and serve with a good smooth buttery mashed potato