This delectable preparation of roasted seitan, colorful bell peppers, and portobello mushrooms is simple enough to make for a weeknight meal and festive enough for any special occasion. This can easily serve as a vegan Easter or Thanksgiving main dish, for instance.
When you’re preparing a multi-course meal for company or family, it’s nice when the main dish can be made at the last minute with little hands-on time — but is still a crowd-pleaser.
More about seitan
If any of your family or guests eat gluten-free, this is obviously not the choice for them — seitan is pure wheat gluten. It’s super-high in protein and has a hearty, almost meaty texture — which is why it’s sometimes referred to in Asian cuisines as “wheat meat.”
See more in our roundup of seitan recipes, with a guide to this useful plant-based food.
While seitan is readily available in natural foods stores, making your own is an economical option. See this site’s easy homemade seitan recipe. It’s not difficult, and once you’ve done it once or twice you may come to prefer making your own.
What to serve with roasted seitan with peppers
- Enjoy this dish with hot cooked rice or noodles or a potato side dish, and a colorful salad.
- Bake at the same time: This goes very nicely with Maple Roasted Baby Carrots, baked at the same oven temperature.
- This recipe makes an easy vegan main dish option for Thanksgiving and Easter.
Recipe is adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin, FatFreeVegan.com.
Explore more …
- Vegan Stroganoff with Seitan and Mushrooms
- Roasted Vegetable Recipes
- Piperade (Spanish Bell Pepper Sauté)
- 2 pounds seitan, cut into bite-sized chunks
- 1 red bell pepper, cut into wide strips
- 1 yellow or orange bell pepper, cut into wide strips
- 1 medium or 2 small zucchini, sliced 1/2 inch thick
- 8 to 10 ounces portobello mushrooms, stemmed and sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup good-quality teriyaki marinade
- 3 to 4 scallions, thinly sliced
- Freshly ground pepper or hot red pepper flakes to taste
- 1/4 cup finely chopped fresh parsley
- Preheat the oven to 400º F.
- In a large mixing bowl, combine the seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Stir together. Transfer to a roasting pan.
- Roast in the oven for 15 minutes, stirring occasionally. Stir in the scallions, then roast for 5 to 10 minutes longer, or until the seitan and vegetables are touched here and there with browned spots.
- Transfer the mixture to a serving container. Season to taste with pepper or hot red pepper flakes. Sprinkle with parsley and keep covered until serving.
See more about seitan following this recipe card.
Amount Per Serving: Calories: 250Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 713mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 32g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
See more hearty vegan main dishes.