Amanda's Seitan & Roast Veggie Delight RecipeTagged in Vegetarian
Wash the first four veggies well. Peelthe onions and sunflower chokes. Chopthe veggies into bite size pieces andplace them in a 9x13 baking dish. Roast the bell pepper under a broiler or overa gas flame, turning frequently untilskin is mostly blackened. Slice thepepper in half and run under cold waterto cool and remove seeds.Remove outer skin from pepper. Place thepepper, oil, soy sauce, water, mustard, andelephant garlic in a blender and blend tillpureed. Pour this mixture over thevegetables and toss to coat.Bake at 375 degrees about 20 minutes or untilvegetables are almost done. Add theseitan (any style and amount you like,or you can skip it altogether) to theveggies, stirring well. Turn the heat up to 400 degrees and bake, stirring often, until most of the liquid is absorbed andeverything looks done. Season with seasalt and freshly ground pepper to taste.My favorite ways to serve this are overa bed of lentils and black beans with anice chunk of crusty whole grain vegan breadfor a very satisfying supper or as anawesome sandwich filling.It would be equally delicious over pasta, rice,bulgur, barley or whatever your heartdesires. This has a nice savory flavorwith a hint of a sweet tang - myboyfriend and his family (all confirmedcarnivores!) eat this up as fast as Ican make it. (If sunflower chokes aren'tavailable, substitute 1 large waxy-typepotato instead.)
- 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
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