Amanda's Seitan & Roast Veggie Delight
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Ingredients (use vegan versions):
- 2 six inch long zucchini
- 6 sunflower chokes
- 2 small onions
- 2 small yellow summer squash
- seitan (optional)
- 1 sweet yellow bell pepper
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoon coarse vegan mustard
- 1 clove elephant garlic
Directions:
Wash the first four veggies well. Peel
the onions and sunflower chokes. Chop
the veggies into bite size pieces and
place them in a 9x13 baking dish.
Roast the bell pepper under a broiler or over
a gas flame, turning frequently until
skin is mostly blackened. Slice the
pepper in half and run under cold water
to cool and remove seeds.
Remove outer skin from pepper. Place the
pepper, oil, soy sauce, water, mustard, and
elephant garlic in a blender and blend till
pureed. Pour this mixture over the
vegetables and toss to coat.
Bake at 375 degrees about 20 minutes or until
vegetables are almost done. Add the
seitan (any style and amount you like,
or you can skip it altogether) to the
veggies, stirring well.
Turn the heat up to 400 degrees and bake, stirring
often, until most of the liquid is absorbed and
everything looks done. Season with sea
salt and freshly ground pepper to taste.
My favorite ways to serve this are over
a bed of lentils and black beans with a
nice chunk of crusty whole grain vegan bread
for a very satisfying supper or as an
awesome sandwich filling.
It would be equally delicious over pasta, rice,
bulgur, barley or whatever your heart
desires. This has a nice savory flavor
with a hint of a sweet tang - my
boyfriend and his family (all confirmed
carnivores!) eat this up as fast as I
can make it. (If sunflower chokes aren't
available, substitute 1 large waxy-type
potato instead.)
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