Name: Herb-Crusted Seitan with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180 grams seitan steaks; 100 grams carrot; 100 grams parsnip; 0.75 tbsp extra virgin olive oil; 1 tbsp dijon mustard; 1 tbsp nutritional yeast; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Crusted Seitan with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Seitan with Roasted Root Vegetables

Seitan steaks pan-seared with a fragrant herb crust, served alongside tender roasted carrots and parsnips for a satisfyingly earthy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.5g

Fat

13.8g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

180 grams seitan steaks

100 grams carrot

100 grams parsnip

0.75 tbsp extra virgin olive oil

1 tbsp dijon mustard

1 tbsp nutritional yeast

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 200°C. Peel the carrot and parsnip, then slice them into uniform batons.
2
Toss the root vegetables with 0.25 tbsp of olive oil, sea salt, and black pepper on a baking sheet.
3
Roast the vegetables for 20-25 minutes until tender and slightly caramelized at the edges.
4
In a small bowl, combine the nutritional yeast, dried thyme, dried rosemary, and garlic powder to create the herb crust mixture.
5
Brush both sides of the seitan steaks with Dijon mustard, then press them into the herb mixture until evenly coated.
6
Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium heat.
7
Sear the seitan steaks for 3-4 minutes per side until the crust is golden brown and fragrant.
8
Plate the herb-crusted seitan alongside the roasted root vegetables and serve immediately.