Orecchiette with Seitan, Sauteed Vegetables, and Garlic-Roasted Asparagus
Leeks, yellow peppers, baby portobellas, sundried tomatoes, shallots
Seitan with Orecchiette
Sorry for the not-very-good photos this time around! Here’s tonight’s dinner:
Seitan with Orecchiette and Garlic-Roasted Asparagus. “Orecchiette” means “little ears” in Italian. I breaded the seitan with panko, nutritional yeast, salt, pepper, and oregano, and panfried it. Not the healthiest thing ever, but so good! The asparagus is oven-roasted with garlic and Earth Balance margarine. The sauce/veggies is a very brothy combo of sauteed leeks, shallots, yellow pepper, sundried tomato, white wine, veggie broth (leftover from making the seitan), bay leaf, and capers.