Roasted Seitan and Winter Vegetables
Elevate your winter dinner table with this hearty and flavor-packed Roasted Seitan and Winter Vegetables recipe! Featuring tender chunks of seitan paired with a medley of seasonal vegetables like Brussels sprouts, butternut squash, carrots, and parsnips, this dish is roasted to perfection and infused with a savory-sweet marinade of soy sauce, maple syrup, garlic, and smoked paprika. Quick to prepare and ready in just an hour, it’s a protein-rich, vegan-friendly meal that’s as wholesome as it is satisfying. Serve it as a standalone entrée or pair it with quinoa, rice, or crusty bread for a cozy, nutrient-packed feast. Perfect for weeknight dinners or holiday gatherings, this vibrant dish is topped with fresh parsley for an extra burst of flavor and color.
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Recipe Information
Ingredients
- 400 grams Seitan (store-bought or homemade)
- 3 medium Carrots
- 2 medium Parsnips
- 300 grams Brussels sprouts
- 1 small Butternut squash
- 1 large Red onion
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the seitan into 1-inch cubes and set aside.
Peel the carrots and parsnips, then slice them into 1-inch chunks.
Trim the Brussels sprouts and cut them in half. Peel and cube the butternut squash into 1-inch chunks. Peel the red onion and cut it into thick wedges.
In a large mixing bowl, combine the olive oil, soy sauce, maple syrup, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Whisk until well mixed.
Add the seitan and chopped vegetables to the bowl. Toss everything together until evenly coated with the marinade.
Spread the seitan and vegetables in a single layer on the prepared baking sheet, ensuring there is minimal overlap for even roasting.
Bake in the preheated oven for 20 minutes. Remove the baking sheet, toss the mixture gently, and return it to the oven for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and allow to cool for a few minutes. Garnish with fresh parsley if desired.
Serve warm and enjoy as a main dish or alongside your favorite grain such as quinoa or rice.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5208 mg | 226% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 60.6 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4309 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
