Sometimes simple ingredients are all you need: tender broad beans, freshly cooked boiled potatoes and golden onions that melt into a rich, savoury topping. Served with well-seared seitan for a good portion of protein, this is an uncomplicated dish that shows how well simple ingredients can work together.
At a glance
🕒 Prep time: about 45 minutes
👩🏼🍳 Difficulty: easy
Ingredients (about 2 large servings)
Allergens: gluten
- 800 g potatoes
- 4-5 large onions
- 700 g broad beans (or green beans)
- 4 ½ tbsp margarine
- block seitan (250-300 g)
- 1 tbsp mustard
- salt
- pepper
- nutmeg
- sugar or agave syrup
- fresh parsley (optional)
Instructions
- Place the potatoes in salted water and bring to a boil. Cook for about 20 minutes, depending on their size.
- Heat a large pan with 2 tbsp margarine over medium heat.
- Peel the onions and cut them into rings. Add them to the pan and fry for about 5 minutes.
- Meanwhile slice the seitan into thin strips, for example using a vegetable peeler.
- Heat a second pan with 2 tbsp margarine over medium heat.
- Reduce the heat of the onion pan, cover it with a lid and let the onions cook gently for about 20 minutes until soft. Stir or toss occasionally. About halfway through the cooking time, add a little water (around 20 ml) and, if needed, another ½ tbsp margarine.
- Fry the seitan strips until they develop some colour.
- Deglaze the seitan with 1 tbsp mustard, 3 tbsp water and a generous splash (about 2 tsp) of agave syrup. Then reduce the heat.
- Check whether the potatoes are done using a fork.
- Once the onions are soft and the potatoes cooked, season both the seitan and onions with a pinch of nutmeg, salt and pepper.
- Briefly rinse the potatoes with cold water – this makes the skins easier to peel.
Serving suggestion
Arrange the beans between the potatoes and the seitan strips. Spoon the soft caramelised onions over the beans and optionally sprinkle with fresh parsley.