NUTRITION

SERVINGS

INGREDIENTS

6 oz seitan

1 tbsp avocado oil

1.5 cups broccoli florets

1 medium red bell pepper

0.25 medium red onion

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and cut the red onion into small wedges.

• 3

  Place the vegetables on the baking sheet and toss with half of the avocado oil, sea salt, and black pepper.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight charred edges.

• 5

  While the vegetables roast, slice the seitan into 1/4-inch thick strips and pat them dry with a paper towel to ensure maximum crispiness.

• 6

  Heat the remaining avocado oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 7

  Add the seitan strips to the skillet in a single layer, searing for 3 to 4 minutes per side until a deep golden-brown crust forms.

• 8

  Mince the garlic and finely grate the fresh ginger, then add them to the skillet for the final 60 seconds of searing.

• 9

  Drizzle the tamari over the seitan strips, tossing quickly to coat them in the savory glaze before removing from heat.

• 10

  Plate the crispy seitan alongside the roasted vegetables and serve immediately.