This dish pretty much kicks butt. I made this one night, when it was getting colder and we needed a hearty “no-meat and potatoes” type dish. My hubs was so enthusiastic about this, which to me is great, because this meal takes no effort to put together! Roast potatoes with fresh rosemary, saute the seitan for a few minutes, then pour the seitan mixture over the potatoes. Done and done! I’ve made this with other root vegetables too, all with fantastic results. Last night, I cubed butternut squash, sweet potato, and a couple small red potatoes and tossed them in the same rosemary and olive oil mixture. This has become a family favorite, and a meal that I make when I have no time.
The other weekend, we were at our friends’ house (Josh and Sarah) to watch the Navy vs. Notre Dame football game. I was home for a whole 15 minutes before heading over to their house, so I quickly prepped the potatoes (which just involved cutting them in quarters, and chopping up rosemary) and marinated the seitan. I put these in separate tupperware containers, told Sarah I was going to take over her kitchen, and headed over. Making this dish was so easy – I just popped the potatoes in the oven, flipped them a couple of times, then sauteed the seitan for 5 minutes before topping the dish. Everyone loved it!
I’m always so happy when people say that something I make could make them go vegan (thanks, Andy). If I could cook everyday for a whole bunch of people, I would, because it’s so fun and I really love it! But I get tired, man! So here’s the recipe instead. I mean, what else do you bring to a football game get-together? Wheat-meat and potatoes, of course!