Cut the broccoli (without the stems) into small florets and parboil. Cook the jasmine rice. Cut the VEGAN Seitan Medaillons into evenly sized cubes.
Peel the onion and finely dice. Brown gently in hot peanut oil together with the apple, pineapple and a little grated ginger. Add the soya sauce and mix in the rice cream. Season with some coriander and lemon peel, but don’t let the dish boil any longer. Add some salt and pepper if needed.
To prepare: Place the jasmine rice in a ring around the plate and place the main Medaillons dish in the centre. If you want to garnish the dish, add some steamed yellow courgette or peppers (both finely diced).