Ingredients
15g sea spaghetti seaweed
400g seitan (wheat “meat”)
2 onions
1 glass of chopped tomatoes (2-3 tomatoes)
Wholemeal flour for coating
Olive oil
Instant seaweed or herb salt
Salt to taste
Preparation
Soak the sea spaghetti for 20 minutes.
Cut the seitan into fillets. Coat them in flour and fry them in a pan with olive oil. Set aside.
Peel and finely chop the onion, then fry it in the same pan as the seitan. Once it is transparent, add the tomato and cook for a few minutes. Once the sauce is ready, blend it and return it to the pan.
Drain the sea spaghetti and set aside the soaking water. Sprinkle with wholemeal flour and add to the pan with the sauce. Mix and add the reserved seitan.
Add a glass of the seaweed soaking water to the pan and cook for 10 minutes, covered. Once the heat is off, sprinkle with instant seaweed or herb salt and serve.
