Praise Seitan

I stole the title of this post from a t-shirt that CPM purchased for me on one of his many cross country jaunts. I love that shirt. I also love properly prepared seitan.

I've recently discovered that Ray's Seitan is perhaps the best tasting meat replacement product around. Over the summer, I made seitan skewers at least once per week on the grill. When the cold days of winter interfered with my ability to stand outside and cook, I modified my seitan recipe into a roast.

I layer assorted vegetables into my bargain priced cast iron dutch oven (take that Le Creuset). In this case, I used 4 small yukon gold potatoes, 4 carrots, 1 red onion, 1 package of sliced baby bella mushrooms, 1 package of cherry tomatoes, and 2 red peppers. The veggie layers can be modified to suit your tastes, of course. In between veggie layers, I paint my super delicious all purpose top secret marinade (a combination of garlic, lemon juice, and extra virgin olive oil), and sprinkle salt/pepper/sage/thyme/rosemary over everything. The top layer is the seitan, which is also liberally painted with my marinade. I pop the whole thing in the oven, with the lid on, for about an hour at 450 degrees. This time, I served it up over egg noodles, because I was craving the pasta, but it's also good with a crusty bread, or on its own. My apologies for the crappy photos.

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