Roasted Seitan and Winter Vegetables |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a simple vegan dish that's healthy, but filling. You can also serve this over mashed potatoes, rice or your favorite grain. To make a stew like dish do not drain liquid but add an addtional 1/2 cup of water with 1 tablespoon of cornstarch dissolved in it after 25 minutes, recover and bake for the remaining time. Ingredients:
3 peeled cubed turnips |
1 1/2 cups baby carrots, whole |
1 cup sliced mushrooms |
1 cup brussels sprout, halved |
1 cup cubed seitan |
1 cup vegetable broth |
1 teaspoon salt |
1 teaspoon thyme |
1 1/2 teaspoons minced garlic |
1/2 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
1 1/2 tablespoons olive oil |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly brown cubed seitan in a pan on medium heat using 1/2 tablespoon of olive oil.
3. Put vegetables and browned seitan in a 9x13 glass baking dish and toss with 1 tablespoon olive oil.
4. Add thyme, peppers, salt, garlic and vegetable broth and mix.
5. Cover with foil and bake for 25 minutes.
6. Carefully remove from oven and drain liquid,.
7. Bake for an addtional 15-20 minutes.
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