Seitan Teriyaki Tray Bake
Serves 2
35 min

   25g  Maple Syrup/Agave
  1tsp  Cornflour
   80g  Green Beans
  220g  Seitan
     1  Red Onion
 1tbsp  Soy Sauce x 2
     1  Large Sweet potato
  1tsp  Sesame Seeds
0.5cup  Brown  Rice
        Oil

1 - Preheat oven to 180c / Gas 6.
2 - Cut sweet potato (skin on) into bite-size pieces, cut red onion
    into wedges.
3 - Mix the onion and sweet potato with oil and a pinch of salt,
    place on baking tray and put in to oven for 15-20 min.
4 - Mix cornflour with 50ml cold water.
5 - In a saucepan heat your maple syrup/agave, soy sauce and
    cornflour mixture. Stir frequently until after 1-2 minutes
    your sauce has thickened, remove from heat.
6 - Rinse, and boil your rice with a pinch of salt (if in pan with
    lid on 1:2 rice:water ratio for 20 min, or 1:1 in pressure
    cooker for 15 min).
7 - Trim and chop your green beans in half.
8 - Tear your seitan in to bite-size pieces, in a bowl mix with 1
    tbsp of soy sauce and 1 tsp oil.
9 - Move your sweet potatoes and onions to occupy half the baking
    tray and put your beans on top, on the other half place your
    seitan.
10- Place back in the oven for 10min.

Serve with the rice, pouring over the sauce.

        Adapted from: Gousto Meat-Free Chick’n Teriyaki Tray Bake