I wanted to share this holiday main course: roasted seitan, peppers and portabellas with you just in time for the holidays. I know you are making your menu for Thanksgiving, and I am certain vegan and vegetarians alike will love this dish. A lot of people struggle to find a main course dish when they began transitioning into a vegan lifestyle. This one is perfect because it is hearty and delicious. My family likes this paired with potato salad. You can serve this dish to anyone at anytime, but the colors will be a great addition to your overall holiday spread.
2 pounds seitan cut into bite-sized chunks
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 large zucchini sliced thick
1 large or 2 medium portobella mushroom top
2 tablespoons olive oil
½ cup teriyaki marinade (store-bought or homemade)
Freshly ground pepper to season the dish to taste
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. Roast for 5 to 10 minutes longer, or until the seitan and vegetables are touched here and there with charred spots. Transfer the mixture to a serving container. Season to taste with pepper. Keep covered until serving.
It is important for me to let you know this is one of the few dishes that isn’t gluten free in my arsenal. While I eat a reduced gluten diet my husband and my son aren’t.
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