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Roasted Seitan, Peppers and Portobellos

By July 28, 2018No Comments


2 pounds 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 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.

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