This is my first real Fall since 2001. California is great, but it can be hard to really cook seasonally. "Oh, you want to make a nice hearty stew and enjoy it on this cold November night? Surprise! It's 80 degrees today." So as the days continually get shorter and the temperature continues to drop, I've become quite excited again to be able to roast, stew, and braise.

With Thanksgiving just a week and a half away, I figured this seitan roast with root vegetables would be a great recipe to share. It's a dish that you can proudly share with your omnivorous friends and family that should satisfy their desire to slice up a big slab of protein. And did I mention that it's pretty easy to make too?

Some people may not be aware of what seitan is, but if you've ever eaten mock duck, chicken, beef, pork etc. in a Chinese restaurant, it was likely seitan. It's a low-fat no-cholesterol protein, derived from wheat gluten and it's been a dietary staple in many cultures for over a thousand years. You can buy it pre-made or follow the recipe below to make a dense, meaty version of it.