Rice Muffin with Broccoli and Smoked Seitan

Servings: 4
Prep time: 15
Cooking time: 40
  1. Cook the rice al dente, drain and pass quickly under running cold water to stop the cooking (allow 20-25 minutes, but it depends on the quality of the rice). Let it drain well.
  2. Saute for a few minutes over high heat the small pieces of broccoli in the oil with the rosemary and sesame seeds. Reduce the flame and cook basting with a little stock. At the end the vegetables should be crunchy, not too runny. Let cool and then lift up your rosemary.
  3. Beat in a bowl with a whisk the eggs with the soy cream and turmeric. When the mixture is assembled and blended, add the chopped seitan, rice and broccoli, stirring gently; check for salt at the end.
  4. Spread the mixture into 4 lightly oiled muffin tins and bake at 140-160 ° C for at least ten minutes, until they are cooked but still very soft.