Sauce: lightly fry the minced leek, add the Trevalli UHT cooking cream and the sage and then cook for 15 minutes. Complete with salt and black pepper and remove the sage from the sauce.
Chop the seitan and garnish with salt, black pepper, minced aromatic herbs and put in the fridge to help the flavours blend.
Clean the vegetables, chop the bell peppers, cut the courgette in rounds and leave cherry tomatoes untouched if they are small enough, otherwise cut them in a half. Skewer, alternately, the vegetables.
Oil the skewers, cook them on a hot grill, taste, and add salt and black pepper if needed. Serve the skewers garnished with sauce and decorated with aromatic herbs.
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