Broccoli, bean and seitan salad
Recipe by Katrin Pechinger
1 head of broccoli or broccolini, cut into bite-sized pieces
1 Tbsp olive oil
salt
113 g seitan, sliced into smallish bite-sized pieces
2 shallots, thinly sliced
2 cups cooked beans (I used butter beans)
3 Tbsp grated parmesan
olive oil to spray the pan
Prep. Time → 10 min
Cook Time → 10 min
1. Preheat oven to 200 C. Toss the broccoli with the olive oil and a couple pinches of salt, and place in a single layer on a baking sheet. Bake for about 10 minutes or until the broccoli is cooked through and has starting to char just a bit where it is touching the pan.
2. In the meantime, spray a large pan with olive oil and saute the seitan and shallots over medium heat. The seitan should brown at the edges a bit and the shallots should brown up nicely as well - ten minutes or so. Stir in the beans and cook until they are heated through. Stir in half the grated cheese, taste, and adjust seasoning if needed with more salt.
3. Turn the beans and seitan out onto a large plate or platter, top with the roasted broccoli and finish with the remaining cheese.
4. Serves about 3 as a main, 6 as a side.
main courses, main, stove and oven, vegetarian, seitan September 06, 2018 17:39
Author 101 Cookbooks
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