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.