To recap, for Thanksgiving 2011, so far we have made a 2-pound hunk of seitan that will become your Thanksgiving roast and, more importantly, the protein bit in your post-Thanksgiving sandwich. At the same time, we made about 6 cups of tasty broth to use in your stuffing and gravy. We made the gravy - cashew mushroom to be precise, and it's delicious. Now, with Thanksgiving just two days away, it's time to talk about how you're going to serve the seitan.
Just like a tofurky from the store, you can surround it with any vegetables that you like roasted for an hour. The roots are classics here. You could not go wrong with a combination of potatoes, onions, parsnips, and carrots. But if you're having mashed potatoes as well (and you are, aren't you?), well then this classic combo might feel a bit redundant.
I wanted something green and bright, but that could withstand all that cooking.
I turned to my old pal, kale, and he did not let me down.
Roasted Kale with Carrots and Onions
makes: 6 - 8 side dish servings
takes: 80 minutes (5 active)
- 2 big bunches of kale, washed, dried, destemmed, and torn into pieces or that 10-ounce bag of kale that they sell at Trader Joe's (that's already all prepped)
- 1/2 teaspoon salt
- dash of black pepper
- 3 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 medium carrots, diced into 1/4 inch pieces
- 1 medium onion, chopped
Heat the oven to 350. In a large bowl, toss the kale with the salt, pepper, olive oil, and vinegar. Rub this dressing into the kale until it's wilted and tender. Add the carrots and onions to the bowl and toss. Dump the vegetables into a large casserole dish, cover and bake for an hour, uncover and cook for 15 more minutes.
Or, nestle them around your roast -
Herbed Seitan Roast
makes: 6 - 8 servings
takes: 80 minutes (5 active)
- 1 2-pound seitan roast
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh herbs or 1 teaspoon dried (I like sage, thyme, and a little rosemary.)
Whisk together and brush or spoon it over the top and sides of your seitan. Surround with your seasoned vegetables (like the kale and carrots up there), cover, and bake for an hour. Uncover, baste with the remaining liquid, and bake for 15 more minutes.
Let the seitan sit for a few minutes before cutting. Use a serrated knife to slice the roast thinly and serve with your roasted kale and cashew mushroom gravy and mashed potatoes.
Happy Thanksgiving!
