Roasted Vegetable and Seitan Bake
Herb-seasoned seitan chunks roasted on a sheet pan alongside crisp-tender broccoli and cauliflower florets with nutritional yeast.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $6.40/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
- High-Fiber
- Kosher
- Halal
Tags
- roast
- sheet pan
- healthy
- savory
- quick
Ingredients
- 5 ounce seitan (cubed)
- 1.5 cup broccoli florets
- 1 cup cauliflower florets
- 2 tablespoon nutritional yeast
- 1 teaspoon olive oil
- 0.5 teaspoon garlic powder
- 0.25 teaspoon dried thyme
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, toss the cubed seitan, broccoli florets, and cauliflower florets with olive oil, garlic powder, dried thyme, and nutritional yeast until evenly coated.
- Spread the mixture in a single layer across the prepared baking sheet.
- Roast for 18 minutes, stirring halfway through, until the vegetables are lightly browned at the edges and the seitan is crisp on the outside.
- Plate the roasted vegetables and seitan together for dinner.
Notes
Nutritional yeast adds a savory, cheesy depth of flavor without dairy or excessive sodium.
Nutrition (per serving)
- Calories: 317
- Protein: 44.6 g
- Carbohydrates: 24.5 g
- Fat: 5 g
- Fiber: 9 g
- Sodium: 1085 mg
- Saturated Fat: 0.7 g
- Sugar: 4.6 g