Seitan with Spinach, Sun-Dried Tomatoes, and Kalamata Olives

I love when I can make a quick, flavorful meal with only a few ingredients. A lot of these ingredients are left over from the pastry-topped portabellos that I made a few nights ago. The kalamata olives and sun-dried tomatoes really stand out in this dish.

Seitan with Spinach, Sun-Dried Tomatoes, and Kalamata Olives
Makes 1 serving

• 1 tbsp Earth Balance margarine
• 4 ounces (1/2 package) seitan, broken into bite-sized pieces
• 1 cup packed baby spinach, rinsed and drained but not dried
• 5 sun-dried tomatoes, soaked in hot water until softened, then finely chopped
• 2 tbsp kalamata olive tapenade

Heat a nonstick pan over medium-high heat. Add all of the ingredients and cover. Stir occasionally, until the spinach is wilted.

Nutrition Facts: 339 calories, 20.5 g fat, 0 mg cholesterol, 974.3 mg sodium, 15.6 g carbohydrates, 24.5 g protein