Sauce: gently brown the minced leek with a drop of EVO oil, then pour in the Hoplà Veg&Bio Cooking Sauce and season with sage (leaves). Cook for around 15 minutes, add salt and black pepper and remove the sage from the sauce.
Cut the Seitan in cubes, garnish with oil, salt, black pepper and minced herbs. Refrigerate for 30 minutes to develop a richer flavour.
Cleanse the vegetables and chop them in squares or rounds. Skewer the vegetables alterning pieces of bell peppers, courgettes, cherry tomatoes and seitan.
Oil the skewers and grill them. Taste to check salt and black pepper, dust with minced herbs and serve with the leek sauce.