|Seitan and onions roasted in balsamic vinegar make a quick recipe for a hearty and delicious cold-weather dish.|
Preheat oven to 475. Fill bowl with cold water.
Boil water, add onions, and boil for 30 seconds. Transfer the onions into the bowl of water to cool them, and peel by pulling off the skins, but leave the root ends on. Place in the sauté pan and top with seitan and rosemary.
Whisk together remaining ingredients except parsley and pour over onions and seitan. Bring to a boil over high heat, then place entire pan in oven. Roast, stirring occasionally, for 25 minutes. Garnish with parsley and serve.
|Notes||It is almost essential to serve this dish with Garlic mashed potatoes and parsnips.
Adapted from Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour, in which it’s called "Balsamic-Roasted Seitan with Cipollini Onions."
|Key to abbreviations and conversions|