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Seitan with Honey Lemon Butter

Adapted from Cook Smarts recipe

Ingredients

  • 2 parsnips
  • 2 russet potatoes
  • 2 tablespoons olive oil
  • 1 - 3 tablespoons thyme
  • 6 seitan cutlets
  • 2 cloves of garlic
  • 1 shallot
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons vegan butter/margarine
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  • Preheat oven to 385°F for a dark cookie sheet, or 400°F for a light cookie sheet.
  • Chop the the parsnips and potatoes into roughly equal 1/2 to 3/4 inch pieces.
  • Toss everything you chopped into a large bowl with the olive oil, thyme, salt, and pepper.
  • Evenly distribute the contents onto your cookie sheet.
  • Roast for 25 to 30 minutes.
  • Mince garlic and shallot.
  • Combine butter, dijon, garlic, honey, lemon juice, and shallot in a microwaves safe bowl.
  • Cook on high for 30 seconds.
  • Remove it and stir everything together.
  • Cook on high for another 30 seconds.
  • Once the parsnips and potatoes have roasted for the given time, remove them from the oven and distribute seitan cutlets on top of the parsnips and potatoes.
  • Distrubute most sauce evenly over each cutlet and drizzle remainder on parsnips and potatoes between the cutlets.
  • Place in the oven for 10 more mintues.