A mix of seasoned, roasted vegetables and seitan. Serve it with a grain or noodles for a delicious vegan meal.
Yield: 6 servings
Time: 30 minutes
Tools
- medium bowl
- whisk
- wooden spoon or spatula
- cookie sheet
Ingredients
- 3 T soy sauce
- 2 T rice wine
- 1 t sugar
- 2 cloves garlic, minced
- 1 pound seitan, cubed
- 2 carrots (peeling optional), chopped
- 2 zucchini, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
Directions
Preheat oven to 400.
Whisk together soy sauce, rice wine, sugar, and garlic, then toss with the remaining ingredients.
Spread on the cookie sheet and bake for 20-30 minutes, until golden brown.
Notes
Adapted from Local Bounty: Seasonal Vegan Recipes, by Devra Gartenstein – read my review.
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