Crispy Baked Seitan with Quinoa and Steamed Asparagus

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

Crispy Baked Seitan with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Seitan with Quinoa and Steamed Asparagus

Oven-baked seitan strips seasoned with smoked paprika and garlic, served over fluffy quinoa and tender steamed asparagus with a squeeze of zesty lemon.

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NUTRITION

447kcal
Protein
43.6g
Fat
16.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Seitan, sliced into strips

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Smoked Paprika

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the seitan strips in a bowl with olive oil, smoked paprika, and garlic powder until evenly coated.

  • 3

    Spread the seitan in a single layer on the baking sheet and bake for 15-20 minutes, turning halfway through, until the edges are golden and crispy.

  • 4

    While the seitan is baking, steam the asparagus over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 5

    Warm the cooked quinoa and stir in the nutritional yeast and lemon juice.

  • 6

    Plate the quinoa and asparagus, then top with the crispy seitan strips and a final pinch of sea salt if desired.

Crispy Baked Seitan with Quinoa and Steamed Asparagus

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

Crispy Baked Seitan with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Seitan with Quinoa and Steamed Asparagus

Oven-baked seitan strips seasoned with smoked paprika and garlic, served over fluffy quinoa and tender steamed asparagus with a squeeze of zesty lemon.

NUTRITION

447kcal
Protein
43.6g
Fat
16.9g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Seitan, sliced into strips

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Smoked Paprika

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the seitan strips in a bowl with olive oil, smoked paprika, and garlic powder until evenly coated.

  • 3

    Spread the seitan in a single layer on the baking sheet and bake for 15-20 minutes, turning halfway through, until the edges are golden and crispy.

  • 4

    While the seitan is baking, steam the asparagus over boiling water for 4-5 minutes until tender-crisp and bright green.

  • 5

    Warm the cooked quinoa and stir in the nutritional yeast and lemon juice.

  • 6

    Plate the quinoa and asparagus, then top with the crispy seitan strips and a final pinch of sea salt if desired.