Maple-Roasted Root Vegetable Medley with Seitan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley with Seitan

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Seitan

Savor a vibrant medley of roasted root vegetables lightly glazed in maple and thyme, paired with hearty, protein-packed seitan cubes. This dish boasts a delightful balance of natural sweetness and savory depth, perfect for a nourishing meal that satisfies your macro goals without compromising on flavor.

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NUTRITION

356kcal
Protein
35.9g
Fat
8.3g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Sweet Potato (~65g)

1 small Carrot (~50g)

1 small Parsnip (~50g)

1/4 medium Red Onion (~30g)

5 ounces Seitan (~142g)

1/2 tablespoon Olive Oil

1 teaspoon Maple Syrup

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato, carrot, and parsnip into bite-sized pieces. Slice the red onion into wedges.

  • 3

    In a large bowl, toss the vegetables with olive oil, maple syrup, fresh thyme leaves (stripped from the sprigs), salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, cut the seitan into cubes. In a non-stick pan over medium heat, sauté the seitan cubes for about 5-7 minutes until they acquire a slightly crispy exterior.

  • 6

    Once both the vegetables and seitan are cooked, gently combine them in a serving bowl. Adjust salt and pepper if necessary and serve warm.

Maple-Roasted Root Vegetable Medley with Seitan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley with Seitan

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Seitan

Savor a vibrant medley of roasted root vegetables lightly glazed in maple and thyme, paired with hearty, protein-packed seitan cubes. This dish boasts a delightful balance of natural sweetness and savory depth, perfect for a nourishing meal that satisfies your macro goals without compromising on flavor.

NUTRITION

356kcal
Protein
35.9g
Fat
8.3g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Sweet Potato (~65g)

1 small Carrot (~50g)

1 small Parsnip (~50g)

1/4 medium Red Onion (~30g)

5 ounces Seitan (~142g)

1/2 tablespoon Olive Oil

1 teaspoon Maple Syrup

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato, carrot, and parsnip into bite-sized pieces. Slice the red onion into wedges.

  • 3

    In a large bowl, toss the vegetables with olive oil, maple syrup, fresh thyme leaves (stripped from the sprigs), salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, cut the seitan into cubes. In a non-stick pan over medium heat, sauté the seitan cubes for about 5-7 minutes until they acquire a slightly crispy exterior.

  • 6

    Once both the vegetables and seitan are cooked, gently combine them in a serving bowl. Adjust salt and pepper if necessary and serve warm.