This hearty Roasted Seitan, Peppers, and Portobellos dish is super easy to throw together, yet festive enough for special occasions. It makes for a great centerpiece for vegan Easter dinner or 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. This roasted seitan dish is exactly that! Prep the ingredients in 15 minutes and then set it to cook for half an hour—it's that simple.
How to Make Roasted Seitan, Peppers, and Portobellos
- Preheat the oven.
- Mix together seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Transfer to a roasting pan.
- Roast 15 minutes, stirring occasionally. Add scallions, then roast 5–10 minutes.
- Transfer mixture to a serving container. Season and keep covered until serving.
Roasted Seitan, Peppers, and Portobellos FAQs
Is seitan gluten-free?
Seitan is NOT gluten-free. In fact, seitan is pretty much 100% wheat gluten! Do not feed this dish to any of your celiac friends and family.
However, you can substitute the seitan in this dish for tofu or tempeh. All tofu and most tempeh are gluten-free, so check the labels before using. Additionally, you will want to check your teriyaki marinade's label to make sure that it is also gluten-free if you want to make this dish celiac-friendly.
- Explore more seitan recipes here on VegKitchen.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
Roasted Seitan, Peppers, and Portobellos
- 2 lbs seitan cut into bite-sized chunks
- 1 red bell pepper cut into wide strips
- 1 yellow bell pepper cut into wide strips
- 2 medium-small zucchinis sliced ½ inch thick
- 8–10 oz portobello mushrooms stemmed and sliced
- 2 tbsp olive oil
- ½ cup teriyaki marinade store-bought or homemade
- 3–4 scallions thinly sliced
- freshly ground pepper to taste
- dried hot red pepper flakes optional, to taste
- ¼ cup fresh parsley minced
- 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 have a few 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.
Photos by Susan Voisin.
Clara Johnson says
I love his recipe! Any tips for cooking it on a grill during the summer?