Name: Butternut Seitan Skillet with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Seitan; 1 cup Butternut squash; 1 cup Brussels sprouts; 0.5 medium Red bell pepper; 1 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 1 tbsp Tamari

Butternut Seitan Skillet with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Butternut Seitan Skillet with Roasted Vegetables

Pan-seared seitan and roasted butternut squash are tossed with crispy Brussels sprouts for a protein-packed skillet that is wonderfully caramelized and savory.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.3g

Fat

15.3g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Seitan

1 cup Butternut squash

1 cup Brussels sprouts

0.5 medium Red bell pepper

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Tamari

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, halved Brussels sprouts, and sliced red bell pepper with half of the olive oil, sea salt, black pepper, and smoked paprika.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until the squash is tender and the sprouts are browned.
4
While the vegetables roast, heat the remaining olive oil in a large cast-iron skillet over medium-high heat.
5
Add the cubed seitan to the skillet and season with garlic powder and tamari, stirring to coat evenly.
6
Sauté the seitan for 8 to 10 minutes, allowing the edges to become golden-brown and slightly crispy.
7
Remove the roasted vegetables from the oven and carefully fold them into the skillet with the seitan.
8
Stir everything together for 1 to 2 minutes to meld the flavors, then serve immediately.