Vegan tagine with grilled seitan

Preparation time: 15 minutes (excluding seitan) Cooking time: 35 minutes (excluding homemade seitan) Serves 4: - 200g seitan (see recipe opposite) - 150g cooked chickpeas - 2 zucchini - 2 carrots - 2 ripe tomatoes (or 2 tbsp tomato paste) - 1 green pepper - 1 tsp cinnamon - 1 tsp thyme - 1 pinch of cinnamon or 1 stick - 1 sprig of thyme - Olive oil - Salt and pepperCut the seitan into cubes and grill it in an oiled pan for 10 minutes. Wash the vegetables and chop them finely. Peel the tomatoes and crush them. Put all the ingredients in a casserole dish (except the seitan and chickpeas). Add the herbs and spices. Cover with water to 1 or 2 cm above the ingredients. Season with salt and pepper and simmer for 15 minutes over low heat after boiling. Add the toasted seitan and chickpeas and continue cooking for 10 minutes. Serve immediately or reheat. Making your seitan (prep: 10 minutes; cook: 20 minutes) - 1 cup wheat gluten - 3/4 cup hot water - 1/4 cup tamari - 1 pot of broth - 1 cup brewer's yeast Mix the water and tamari. Add the wheat gluten and mix to form a ball. (For this recipe, I added 4 tablespoons of mixed sunflower and pumpkin seeds and 1 pinch of fennel seeds.) Cut the seitan into slices or chunks. Cook in the hot broth for 15 to 20 minutes. Store it in a cool place for a few days in a jar filled with broth. For this recipe, we will use a third of seitan. Recipe taken from the book "I compose my complete plates" Amandine Geers and Olivier Degorce - Editions Terre vivante Photo credit Terre Vivante ©