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

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

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


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 and is a former member of Toastmasters International, from which she was awarded a Competent Communicator designation for public speaking. 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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