Lemon-Herb Seitan and Asparagus
Seitan cutlets baked with tender asparagus spears, lemon zest, and dried oregano for a bright and clean Mediterranean meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $5.98/serving
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Calorie
- Low-Carb
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Protein
- Kosher
- Halal
Tags
- bake
- sheet pan
- healthy
- fresh
- quick
Ingredients
- 5 ounce seitan
- 8 ounce asparagus (woody ends trimmed)
- 1 teaspoon olive oil
- 0.5 teaspoon lemon zest
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil.
- Arrange the trimmed asparagus and seitan medallions side by side on the baking sheet.
- Drizzle with olive oil, then season evenly with lemon zest, dried oregano, and black pepper.
- Bake for 15 minutes until the asparagus is tender and the seitan is hot and lightly toasted on the edges.
- Transfer directly to your dinner plate and serve hot.
Notes
Snapping off the bottom inch of asparagus spears removes the fibrous woody ends easily.
Nutrition (per serving)
- Calories: 260
- Protein: 40.5 g
- Carbohydrates: 16.5 g
- Fat: 4.8 g
- Fiber: 5.9 g
- Sodium: 1001 mg
- Saturated Fat: 0.7 g
- Sugar: 5.3 g