In February I ordered the Upton’s Naturals Variety Pack of seitan from Vegan Cuts.

SOURCE

It included:

Bacon Seitan – 2 x 5 oz packages

Traditional Seitan 1 x 8 oz package

Ground Seitan 1 x 8 oz package

Italian Seitan 1 x 8 oz package

Chorizo Seitan 1 x 8 oz package

That’s a lot of seitan, huh? (Thank goodness I am not a gluten-free vegan!) I put all of it in the freezer.

Cut to yesterday. Food is a bit scarce around here. My produce delivery company screwed up last week and didn’t deliver Thursday. I was in a conference all weekend and didn’t get to the grocery store. With a busy day of work ahead of me, I rather mindlessly thawed a package of the traditional seitan with no real plan.

Dinner time rolled around and I grabbed the final bits of produce lying around on the counter and in the refrigerator: onion, garlic and carrots. I pre-heated the oven to 400F, did some chopping, slicing and dicing, and then tossed the veggies in avocado oil before spreading on a baking sheet. I opened the package of seitan and added the wheat-meat pieces to the mix. I added dill, rosemary and a wee bit of salt before roasting for 20 minutes.

The entire house was fragrant from the spices and the smell of the meaty seitan. Our stomachs were growling! Right out of the oven, the carrots were soft with a bit of crunch and the seitan was tender inside and lightly crisp outside. The roasting process allowed the sweetness of the garlic and onions to infuse every single bite.

Dave used the last bit of romaine lettuce to make side salads, garnished with capers, to round-out a plentiful dinner. You really do not need an exorbitant number of ingredients to enjoy a filling, flavorful vegan meal.

The bonus, of course, is that I have found yet another lazy way to prepare a meal.