Pulled Seitan with Pineapple Salsa Recipe

Serves 4

1 cup (210g) brown rice

2 tbsp. olive oil

2 onions, sliced

1 garlic clove, finely chopped

8 oz. (225g) Portobello mushrooms, sliced

1 tsp. smoked sweet paprika

1 tsp. dried thyme

½ tsp. ground cumin

½ tsp. ground ginger

½ tsp. allspice

5 oz. (150g) tomato passata

12 oz. (350g) seitan, cut

1 tbsp. apple cider vinegar

4 tsp. coconut sugar

1 avocado, stoned, peeled & mashed

3 tbsp. soy natural yogurt

For the Salsa:

5 oz. (150g) fresh pineapple, diced

½ small red onion, finely chopped

1 red chili, deseeded & finely chopped

3 tbsp. fresh cilantro leaves, chopped

Cook rice according to instructions on packaging.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over a medium heat. Add the onions and fry for 5 minutes, then add the remaining olive oil, garlic and mushrooms and fry for a further 3 minutes.
Now add in the paprika, thyme, cumin, ginger, allspice, tomato passata, seitan, apple cider vinegar and coconut sugar, and stir to combine. Bring to the boil then cover with a lid and simmer over a low heat for 15 minutes.
Meanwhile, mix the avocado with the yogurt until smooth, then set aside.
Make the salsa by mixing the pineapple, onion, red chili and cilantro together in a bowl.
To serve, spoon the seitan on top of the rice, then add a spoonful of the avocado yogurt and some of the salsa.