Roasted Vegetable Seitan Salad Recipes

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ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY



Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Combine all vegetables (except spinach) in large bowl and stir.
  • Add salt, pepper, oregano, and olive oil for the salad and stir.
  • Spread vegetables on baking sheet and bake for 40 minutes.
  • To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  • In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  • Drizzle dressing over salad.
  • Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

ROASTED SEITAN AND WINTER VEGETABLES



Roasted Seitan and Winter Vegetables image

This is a simple vegan dish that's healthy, but filling. You can also serve this over mashed potatoes, rice or your favorite grain. To make a stew like dish do not drain liquid but add an addtional 1/2 cup of water with 1 tablespoon of cornstarch dissolved in it after 25 minutes, recover and bake for the remaining time.

Provided by cozycook

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 peeled cubed turnips
1 1/2 cups baby carrots, whole
1 cup sliced mushrooms
1 cup Brussels sprout, halved
1 cup cubed seitan
1 cup vegetable broth
1 teaspoon salt
1 teaspoon thyme
1 1/2 teaspoons minced garlic
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees.
  • Lightly brown cubed seitan in a pan on medium heat using 1/2 tablespoon of olive oil.
  • Put vegetables and browned seitan in a 9x13 glass baking dish and toss with 1 tablespoon olive oil.
  • Add thyme, peppers, salt, garlic and vegetable broth and mix.
  • Cover with foil and bake for 25 minutes.
  • Carefully remove from oven and drain liquid,.
  • Bake for an addtional 15-20 minutes.

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