Roasted Vegetable Seitan Salad Recipes

ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
• Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
• Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

ROASTED SEITAN AND WINTER VEGETABLES

Steps:

• Preheat oven to 375 degrees.
• Lightly brown cubed seitan in a pan on medium heat using 1/2 tablespoon of olive oil.
• Put vegetables and browned seitan in a 9x13 glass baking dish and toss with 1 tablespoon olive oil.
• Add thyme, peppers, salt, garlic and vegetable broth and mix.
• Cover with foil and bake for 25 minutes.
• Carefully remove from oven and drain liquid,.
• Bake for an addtional 15-20 minutes.

ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.