Roasted Seitan And Winter Vegetables Recipes

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THE ULTIMATE SEITAN ROAST



The Ultimate Seitan Roast image

A vegan roast that you can actually carve! This seitan roast is smoky, tender and full of flavour. It's the perfect addition to any roast or festive occasion.

Provided by hugo

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

125 g Cooked Chickpeas
4 Cloves Garlic (peeled)
1 Medium Onion (peeled and halved)
3 Tablespoons Soy Sauce
2 Tablespoons Olive Oil
1 Teaspoon Liquid Smoke (you can use marmite if you don't have liquid smoke)
260 g Vital Wheat Gluten
45 g Nutritional Yeast
1 Teaspoon Fresh Sage (finely chopped)
1 Teaspoon Fresh Thyme (stems removed and finely chopped)
1 Teaspoon Smoked Paprika
1 Teaspoon Cumin
340 ml Vegetable Stock

Steps:

  • Preheat your oven to 180˚c/350˚f (fan oven).
  • Combine the chickpeas, garlic, onion, soy sauce, liquid smoke and olive oil in a food processor. Whizz into an even paste.
  • In a large mixing bowl combine all the dry ingredients: the wheat gluten, nutritional yeast, sage, thyme, paprika and cumin.
  • Mix in the chickpea paste into the dry ingredients. Then pour over the vegetable stock and combine into a wet dough. Knead the dough in the bowl for 10 minutes until it becomes firmer and less wet.
  • Roll the dough into a log about the thickness of a bunched fist. Wrap the log in grease proof baking paper and then tin foil. Place on a baking tray and put in the oven. Cook for 1 hour, turning the seitan onto the opposite side halfway through.
  • Once baked remove the baking paper and foil. Use a sharp knife to slice into thick ovals. Serve with generous lashings of gravy.

Nutrition Facts : Calories 262 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 1 g, Sodium 803 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

5 medium carrots, peeled and cut on the bias into 2-inch lengths
4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths
3 medium golden beets, peeled and halved, or quartered if large
1 bunch radishes, trimmed and halved, or left whole if small
4 sprigs thyme
2 garlic cloves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving.

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES



Maple-Glazed Roast with Winter Vegetables image

Makini Howell knows a thing or two about hosting a plant-based holiday: She was raised vegan, and she has served a four-course Thanksgiving dinner at her Seattle restaurant, Plum Bistro, since it opened in 2009. Her recipes come from her family and include a smoked seitan roast developed by her late father. "I wanted to serve something that looked like a ham or turkey for that familiar feeling," she says. Assuming most people don't want to make their own seitan, Makini adapted the recipe to focus on the rich maple glaze, which you can use to dress up a store-bought roast.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 stick unsalted vegan butter, melted
3/4 cup Dijon mustard
1/2 cup pure maple syrup
2 tablespoons vegan Worcestershire sauce
1 tablespoon garlic powder
Sea salt and freshly ground pepper
1 1-pound plant-based roast
1/2 pound assorted winter vegetables, such as acorn squash (cut into wedges) and mushroom caps
Vegetable oil, for drizzling
2 cloves garlic, minced
Sea salt and freshly ground pepper

Steps:

  • Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
  • Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
  • Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
  • Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

ROASTED WINTER ROOT VEGETABLES



Roasted Winter Root Vegetables image

These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Provided by rupps

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 60

Number Of Ingredients 8

5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
5 pounds carrots, peeled and cut into 2x1/2 inch pieces
¾ teaspoon salt
1 ¼ cups vegetable oil
¼ cup dried basil
salt and ground black pepper to taste
1 ¼ cups chopped fresh parsley

Steps:

  • Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
  • Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
  • Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g

CROCKPOT SEITAN ROAST WITH VEGETABLES



Crockpot Seitan Roast With Vegetables image

A super moist and flavourful Seitan roast that will satisfy vegetarian and non-vegetarian alike. Adapted from The Vegetarian Times.

Provided by Morrisseyist

Categories     Vegan

Time 8h

Yield 8 serving(s)

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon smoked paprika
1 tablespoon olive oil
1 lb seitan, divided into 2 pieces
12 ounces small red potatoes
1 cup baby carrots
1 onion, quartered
1 tablespoon unbleached all-purpose flour
1 1/4 cups wine or 1 1/4 cups water
1/4 cup tomato paste
2 teaspoons tamari or 2 teaspoons soy sauce
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary

Steps:

  • Combine salt, paprika, and pepper in a small bowl.
  • Heat olive oil in a nonstick skillet over medium heat.
  • Rub the salt mixture onto each piece of seitan and place into hot skillet. Cook, turning so that all sides have a chance to brown for a total of 10 minutes. Place the seitan into a greased crockpot.
  • Player the potatoes, carrots and onions on top of the seitan.
  • Combine the remaining ingredients well and pour into crockpot.
  • Cook on high for 8 hours.
  • To serve, place vegetables into a serving dish. Take out seitan and thinly slice using a serrated knife. Spoon gravy onto seitan or place on table so guests can help themselves.

Nutrition Facts : Calories 84.9, Fat 1.9, SaturatedFat 0.3, Sodium 1767.8, Carbohydrate 13.9, Fiber 2.4, Sugar 3.1, Protein 4.2

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

SLOW-ROASTED WINTER VEGETABLES



Slow-Roasted Winter Vegetables image

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Provided by Janis

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h10m

Yield 12

Number Of Ingredients 13

1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
  • Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g

SEITAN ROAST RECIPE BY TASTY



Seitan Roast Recipe by Tasty image

Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

¾ cup pinto bean
2 cloves garlic
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
⅓ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon pepper
1 ½ cups vegetable broth

Steps:

  • Preheat oven to 350°F (175°C).
  • In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
  • In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
  • Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
  • Once thick enough, use your hands to knead dough.
  • Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
  • Bake for 1 hour, flipping roast every 20 minutes.
  • Remove from oven and let rest for 10 minutes before slicing.
  • Serve with vegetarian gravy.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams

WINTER ROASTED VEGETABLES



Winter Roasted Vegetables image

Roasted vegetables and pears are scrumptious paired with blue cheese and toasted hazelnuts and then drizzled with balsamic vinegar. -Susie Van Etten, Chapmansboro, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1 medium acorn squash, seeded and cut into 8 wedges
1 pound fingerling potatoes, halved
1 medium onion, cut into wedges
3 tablespoons olive oil, divided
2 medium pears, cut into wedges
1/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar
1/2 cup crumbled blue cheese
1/4 cup chopped hazelnuts, toasted

Steps:

  • Place the squash, potatoes and onion in a large resealable plastic bag. Add 2 tablespoons oil; seal bag and shake to coat. Place in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 40-45 minutes or until golden brown, turning once., Place pears in a large resealable plastic bag. Add the thyme, salt, pepper and remaining oil; seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish; drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts.

Nutrition Facts : Calories 258 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 214mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 6g protein.

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for sheets
1 medium acorn squash, cut into 1-inch wedges
1 pound turnips, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and halved lengthwise (quartered if large)
1/2 pound shallots, halved
1 head garlic, cloves broken apart and left unpeeled
Coarse salt and ground pepper
8 sprigs thyme

Steps:

  • Preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil. In a large bowl, toss all vegetables with oil and season with salt and pepper. Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through.

Nutrition Facts : Calories 151 g, Fat 6 g, Fiber 3 g, Protein 6 g

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