ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
SLOW-ROASTED WINTER VEGETABLES
This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.
Provided by Janis
Categories Side Dish Vegetables Sweet Potatoes
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
- Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g
ROASTED WINTER VEGETABLES
Make and share this Roasted Winter Vegetables recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
- Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
Nutrition Facts : Calories 176.4, Fat 5.5, SaturatedFat 0.8, Sodium 386, Carbohydrate 32.4, Fiber 7.2, Sugar 8.6, Protein 2.6
HERBED ROASTED WINTER VEGETABLES
Categories Garlic Herb Vegetable Side Roast Thanksgiving Root Vegetable Squash Fall Winter Healthy Shallot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets.
- Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.
MONICA'S VEGETABLE AND SEITAN STEW
A delicious stew of fresh vegetables and seitan! It is not only easy to make, but also very satisfying!
Provided by SPACEKADET
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.
Nutrition Facts : Calories 300 calories, Carbohydrate 50.1 g, Fat 3.4 g, Fiber 6.1 g, Protein 19.4 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 10.3 g
ROASTED SEITAN
Roast store-bought or homemade seitan for a crisp crust. Try out different marinades and oils (toasted sesame oil is my favorite).
Provided by RGVeggie
Categories Lactose Free
Time 45m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to 400°F.
- Divide the seitan in 4 pieces and brush the oil or marinade on the seitan.
- Place the seitan on a roasting rack in a large pan.
- Roast for 40 minutes, turning the seitan halfway through.
Nutrition Facts : Calories 60.1, Fat 6.8, SaturatedFat 0.9
OVEN-ROASTED SEITAN
Oven-roasted seitan has the best flavor and texture. Easy and rewarding to make. Adapted from this recipe: https://tasty.co/recipe/seitan-roast
Provided by Artemis Platts
Categories < 4 Hours
Time 1h20m
Yield 2 logs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (175°C).
- In food processor, combine pinto beans, garlic, soy sauce, liquid smoke (if using) and olive oil. Process until smooth.
- In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, fennel seed (is using) and pepper. Add in bean mixture and stir until combined.
- Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
- Once thick enough, use your hands to knead dough.
- Form dough into two logs, approximately 10 inches (25 cm) long. Roll up log in parchment paper, then in aluminum foil.
- Bake for 1 hour, flipping roast every 20 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 116.7, Fat 5.5, SaturatedFat 0.8, Sodium 509.5, Carbohydrate 11.9, Fiber 5.2, Sugar 0.3, Protein 7.4
ROASTED VEGETABLE SEITAN SALAD
Although I am a meat eater, I do enjoy well prepared vegetarian/vegan food. The Whole Foods Market near me makes a Tex/Mex kinda flavored Seitan salad, and this is my attempt to make it. Even my meat loving husband likes this.
Provided by mysticchyna
Categories Peppers
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Peel the shallots and cut in half.
- Cut the peppers in half, remove seeds, and place on a baking sheet cut side down with the shallots and the onion that have been peeled and cut in half. Brush with a bit of oil, and place under the broiler until the skins of the peppers turn black. (you can also just place on a grill, turning until the skins are blackened.
- Place all the vegetables in a bowl and cover with plastic wrap for about 15 minutes and then peel the skins off the peppers, and Tomato.
- Chop all the vegetables up and put in a bowl.
- Drain the seitan, and heat some oil in a small frying pan. Fry the seitan on all sides until lightly golden brown. Slice the larger chunks of seitan and add all the seitan to the bowl of chopped vegetables.
- Add the rest of the ingredients and mix well.
- Chill at least 2 hours to let the flavors to mix.
- Serve either chilled or at room temperature.
Nutrition Facts : Calories 166.2, Fat 7.7, SaturatedFat 1.1, Sodium 886.2, Carbohydrate 25.1, Fiber 4.5, Sugar 13.7, Protein 3.2
SEITAN ROAST RECIPE BY TASTY
Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
- In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
- Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
- Once thick enough, use your hands to knead dough.
- Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
- Bake for 1 hour, flipping roast every 20 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve with vegetarian gravy.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams
ROASTED WINTER VEGETABLES
A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
More about "roasted seitan and winter vegetables recipes"
THE ULTIMATE SEITAN ROAST - A CARVABLE VEGAN DELIGHT
From lowlyfood.com
4.6/5 (78)Calories 262 per servingCategory Main Course
- Combine the chickpeas, garlic, onion, soy sauce, liquid smoke and olive oil in a food processor. Whizz into an even paste.
- In a large mixing bowl combine all the dry ingredients: the wheat gluten, nutritional yeast, sage, thyme, paprika and cumin.
- Mix in the chickpea paste into the dry ingredients. Then pour over the vegetable stock and combine into a wet dough. Knead the dough in the bowl for 10 minutes until it becomes firmer and less wet.
ROASTED SEITAN AND VEGGIES (A LAZY WAY TO PREPARE …
From jlgoesvegan.com
Estimated Reading Time 2 mins
ROASTED WINTER VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED SEITAN AND VEGETABLES WITH QUINOA. #VEGAN …
From coachdebbieruns.com
VEGAN SEITAN TACO RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEITAN FOR BEGINNERS + 15 DELICIOUS SEITAN RECIPES
From veganheaven.org
ROASTED WINTER VEGETABLES - CHATELAINE.COM
From chatelaine.com
11 VEGETARIAN AND VEGAN SEITAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY ROASTED WINTER VEGETABLES - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
ROASTED WINTER VEGETABLES - IN FINE TASTE
From infinetaste.com
ROASTED WINTER VEGETABLES WITH SEITAN CHUNKS AND BROWN GRAVY …
From eatyourbooks.com
EASY ROASTED WINTER VEGETABLES | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
DEEP DECEMBER RAGOT OF SEITAN, SHIITAKES, AND WINTER VEGETABLES
From splendidtable.org
SEITAN ROAST WITH FONDANT POTATOES AND LEMON THYME GRAVY
From vegsoc.org
12 MEATLESS MONDAY RECIPES THAT PROVE SEITAN IS THE *REAL* MVP!
From brit.co
BAKED SEITAN (BEST MEATY TEXTURE EVER!) - VEGWEB.COM
From vegweb.com
SEITAN AND VEGETABLE STIR FRY RECIPE | PICKLED PLUM
From pickledplum.com
VEGAN CHRISTMAS SEITAN ROAST - THE PLANTIFUL BISON
From theplantifulbison.com
SWEET-AND-SOUR SEITAN AND VEGETABLES - VEGKITCHEN.COM
From vegkitchen.com
TIPS FOR MAKING THE BEST ROASTED WINTER VEGETABLES
From southernliving.com
WHAT IS SEITAN (AND HOW DO YOU COOK WITH IT?) - PUREWOW
From purewow.com
BALSAMIC-BRAISED SEITAN AND WINTER VEGETABLES RECIPE | EAT YOUR …
From eatyourbooks.com
HEARTY ROASTED WINTER VEGETABLES (EATING SEASONALLY)
From plumsavory.com
“BEEFY” VEGAN SEITAN STEW WITH POTATOES & CARROTS
From theveganatlas.com
SEITAN HOLIDAY ROAST - THE WORLD'S LARGEST COLLECTION OF …
From vegweb.com
ROASTED SEITAN, PEPPERS, AND PORTOBELLOS - VEGKITCHEN
From vegkitchen.com
ROASTED SEITAN AND WINTER VEGETABLES FOOD- WIKIFOODHUB
From wikifoodhub.com
THE FRUIT AND VEG THAT'S MORE AFFORDABLE THIS WINTER - ABC EVERYDAY
From abc.net.au
VEGAN CHINESE VEGETABLE AND SEITAN STIR-FRY RECIPE
From thespruceeats.com
15 AMAZING SEITAN RECIPES - CONNOISSEURUS VEG
From connoisseurusveg.com
5 QUICK & EASY DINNER SEITAN RECIPES - BOB'S RED MILL BLOG
From bobsredmill.com
ROASTED SEITAN - THE VEGGIE TABLE
From theveggietable.com
HOLIDAY OVEN ROASTED SEITAN [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #vegetables #easy #vegan #vegetarian #winter #dietary #one-dish-meal #seasonal #carrots #4-hours-or-less
You'll also love