Seitan with veggies and garlic sauce

2_06271 SEITAN with veggies and garlic sauce INGREDIENTS for 4 PEOPLE 4 slices of seitan from 150 g each, 8 spring onions, 3 caote, 2 3 courgettes, leeks, 2 tablespoons peanut oil, 3 eggs, a sprig garnish.

For the sauce: 6 cloves garlic, one packet of Saffron, 2 egg yolks, 20 cl of olive oil, salt, black pepper, a few leaves of parsley.

For the sauce: Peel the garlic cloves.

Boil in 2 shots for about a minute in boiling water.

Drain well and reduce it into mush with a pestle in a mortar, or use a food processor to obtain a smooth cream.

Pour the cream of garlic in a saucepan, add saffron and egg yolks; then, stirring with a wooden spoon, gradually add the olive oil.

Add salt and pepper.

Peel the onions and cut them in two.

Wash and clean the vegetables: Peel carrots, cut the zucchini ends and remove the toughest green part of leeks.

Then cut all vegetables into sticks.

Cook the slices of seitan in peanut oil, both sides for about 5 minutes each.

Hard-boiled eggs cut into segments.

Bring to a boil 50 cl water, flavoured with the bouquet garni: scalded vegetables, previously cut into sticks.

Cook for about 5 minutes and drain.

Arrange the slices of seitan with veggies and eggs in individual dishes; spread the garlic sauce into 4 small bowls and move in individual dishes.

Garnish with a few leaves of parsley and serve.