Recipe: Oven-Roasted Seitan & Vegetables

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This is something I just threw together last night to balance out dinner.  It’s simple and pretty versatile; you can use whatever veggies you have on hand.  It would be an especially good way to use up a farmer’s market haul or the last of a CSA box!

roasted seitan and veggies meal
I served it along with jerk-spiced portabello caps and corn on the cob, but you could also serve it with seasoned rice, quinoa, or over a bed of greens.  Or dump it on top of your favorite pasta!  Get creative and enjoy.

Oven-Roasted Seitan & Vegetables
serves 2-4

Ingredients
1 1/2 tbsp. olive oil
6 ounces seitan, cut into cubes
1 cup onion, diced
1 cup red bell pepper, diced
2 cups zucchini, sliced into half moons
1 cup mushrooms, quartered
4-6 garlic cloves, halved

Directions
1) Preheat the oven to 425°F.

2) Place the seitan, vegetables, and garlic in a large glass baking dish.  Drizzle with the oil and mix until everything is well coated.

3) Roast for 20-25 minutes, stirring occasionally, until veggies are tender and seitan is browned.  Serve hot.

roasted seitan and veggies
roasted seitan and veggies closeup

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017. When she’s not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.

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