Seitan with Potatoes and Asparagus
Succulent roasted seitan with golden potatoes and roasted asparagus.
INGREDIENTS
- 500 g Seitan
- 1 kg Potatoes
- 400 g Asparagus
- 4 tbsp Olive oil
- 2 tbsp Garlic wine
- 3 cloves Garlic, minced
- 1 tbsp Tomato purée
- 2 leaves Bay leaf
- Salt, to taste
- Black pepper, to taste
- Piri-piri powder, to taste
- White wine, to taste
INSTRUCTIONS
- 1 Slice the seitan as thinly as possible.
- 2 Place the sliced seitan in a large bowl.
- 3 Add the garlic wine, the minced garlic, the crushed bay leaves, the salt, the black pepper, the piri-piri and the tomato purée.
- 4 Pour in white wine until it reaches half the seitan. Mix well and swirl the bowl so all ingredients coat.
- 5 Marinate in the fridge for at least 30 minutes (or ideally overnight).
- 6 Pre-heat the oven to 200°C.
- 7 Wash the potatoes well and cut them into cubes.
- 8 In a bowl, toss the potatoes with olive oil and salt.
- 9 On a large baking tray, lay the seitan slices in the centre and spread the potatoes around them, ensuring an even roast. Drizzle with half the marinade and set aside the remaining half for later.
- 10 Bake for 30 minutes.
- 11 Meanwhile, wash the asparagus, cut them into quarters and set aside.
- 12 After 30 minutes, remove the tray, turn the seitan over. Add the asparagus to the tray, toss with the potatoes and drizzle with the remaining marinade.
- 13 Return to the oven for a further 20 minutes.
- 14 Take out of the oven and serve.
