Breakfast · Middle Eastern · 15 min
Middle Eastern Seitan and Celeriac Skillet with Labneh and Preserved Lemon
- Calories
- 723
- Protein
- 59g
- Carbs
- 70g
- Fat
- 24g
Ingredients
- 230.6 g seitan
- 179.7 g celeriac
- 0.9071 tbsp olive oil
- 1 clove garlic
- 1 tbsp preserved lemon paste
- 0.25 tsp salt
- 100 g labneh
- 1 slice sourdough bread
Method
- 01Heat olive oil in a heavy cast-iron skillet over medium-high heat.
- 02Add cubed seitan and sear until edges are deeply golden and crisp, about 5 minutes. Transfer seitan to a plate.
- 03Add diced celeriac to the same skillet with salt. Sauté over medium heat until tender and lightly browned, about 8 minutes. Add minced garlic in the final minute of cooking.
- 04Return seitan to the skillet and stir in preserved lemon paste to coat evenly and warm through.
- 05Spread labneh over the base of a serving plate. Top with hot seitan and celeriac skillet mixture.
- 06Serve immediately with warm toasted sourdough bread.
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