Recipe & Photo by Lauren (@chickpea_and_herb)
Ingredients & Directions
POTATOES:
2 cups potatoes, cubed
1 tbsp oil (I used @thrivealgae)
1/4 tsp salt + 1/4 tsp pepper
1/2 tsp rosemary
1/2 tsp thyme
1. Cut the potatoes into 1-2” cubes, toss in oil and herbs, then bake in a glass baking dish at 400° for 40 minutes.
SEITAN AND ASPARAGUS:
1 package @blackbird_foods seitan
8-10 stalks of asparagus
1/4 cup red onion, diced
1 cup cremini mushrooms, sliced
1 tsp onion powder
1/2 tsp salt + 1/4 tsp pepper
1. After the potatoes have been baking in the oven or toaster oven for about 25 minutes, start cooking the seitan and veggies.
2. Dice onion into very fine pieces and chop the white bottoms off of the asparagus stalks. Place both in a pan with about a teaspoon of oil and begin cooking on medium heat.
3. Add in shredded seitan and spices, and cook for a total of 8 to 10 minutes, or until the asparagus stocks are bright green and still a little crunchy.
AIOLI:
1/4 cup vegan yogurt
2 tbsp vegan mayo
1/2 tsp onion powder
1/2 tsp chipotle
Pinch of salt and pepper
1. Mix all ingredients of aïoli and then serve with potatoes, seitan and veggies in a big bowl.