Roasted Seitan, Peppers, and Portobellos
This hearty combination of seitan, bell peppers, and portobello mushrooms is so easy to throw together, yet makes a festive main dish for special occasions. It’s a great centerpiece for a vegan Easter dinner, for example, and would be just as good for a Christmas menu. When you’re preparing a multi-course meal, it’s so nice when the entree can be made at the last minute with little hands-on time. If any of your family or guests eat gluten-free, this is obviously not the choice for them. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
- 2 pounds seitan, cut into bite-sized chunks (see note)
- 1 red bell pepper, cut into wide strips
- 1 yellow bell pepper, cut into wide strips
- 2 medium-small zucchinis, sliced ½ inch thick
- 8 to 10 ounces portobella mushrooms, stemmed and sliced
- 2 tablespoons olive oil
- ½ cup teriyaki marinade, store-bought or homemade
- 3 to 4 scallions, thinly sliced
- Freshly ground pepper to taste
- Dried hot red pepper flakes to taste, optional
- ¼ cup minced 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 charred spots.
- Transfer the mixture to a serving container. Season to taste with pepper and optional dried hot red pepper flakes. Sprinkle with parsley and keep covered until serving.