SEITAN, MUSHROOM & VEGETABLE POT ROAST

SEITAN, MUSHROOM & VEGETABLE POT ROAST image

Yield 2-4 servings

Number Of Ingredients 9

1 pound seitan or tofu cubes ½ pound mushrooms of choice, such as oysters, portabellas or chanterelles; I used crimini.
3 cups assorted vegetables such as carrots, parsnips, zucchini, cabbage, etc.; I used babby carrots, butternut squash and brussel sprouts quartered.
2 shallots or 1 onion, cut up 3 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
¼ cup olive oil
Salt and pepper, to taste
½ cup vegetable stock
¼ cup Madeira or Marsala wine

Steps:

1. Heat the oven to 450 degrees. In a mixing bowl, toss the seitan, mushrooms, vegetables, shallots, garlic, rosemary herbs and spices with the oil, salt and pepper. Per serving (based on 4): 296 calories, 7 grams protein, 26 grams carbohydrates, 6 grams sugar, 17 grams fat, no cholesterol, 169 milligrams sodium, 3 grams dietary fiber. 2. Spread the mixture in a baking dish. Add the stock and wine. Cover tightly with aluminum foil and bake at 450 for 45 minutes. 3. Carefully peel back the foil. Taste and adjust seasonings as desired. Use the liquid to baste the seitan and vegetables. Return the dish to the oven to cook, uncovered, for 10 to 15 minutes more.