Seitan with Potatoes and Chimichurri

1/2 lb seitan
2 TBSP, 1 TBSP and 1/3 cup olive oil
1 tsp, 1 tsp and 1 tsp salt
1 tsp and 1/2 tsp black pepper
8-10 medium/small yellow or red potatoes, cut into quarters
2 TBSP wine vinegar
4 cloves garlic
1/4 cup parsley leaves
2 TBSP fresh oregano leaves
2 tsp red pepper flakes
2 cups arugula
1 lb cherry tomatoes cut in halves

Pre heat oven to 375

Prep all vegetables and herbs

Toss potatoes in 1 TBSP oil and 1 tsp salt – cook on baking sheet in oven for 20 minutes

Slice seitan into 1/2 inch thick strips

Heat cast iron skillet on medium/high until hot, then add 2 TBSP oil

Place seitan strips in pan and sear on each side for 3-4 minutes or until crispy brown on each side

Prepare chimichurri by combining remaining ingredients, except arugula and tomatoes, in food processor – process until smooth, transfer to a bowl and mix in 1/3 cup oil – add salt to taste

Serve seitan on arugula with potatoes and topped with tomatoes and chimichurri

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