argentine

Chimichurri Baked Seitan with Sweet Pepper and Tomato Salad

Name: Chimichurri Baked Seitan with Sweet Pepper and Tomato Salad
Yield: 1 serving
Cuisine: argentine
Ingredients: 158 g seitan, sliced; 11 g olive oil; 100 g sweet pepper, sliced; 143 g tomato, chopped; 4 g garlic, minced; 11 g red wine vinegar; 1 g dried oregano; 9 g fresh parsley, chopped; 0.72 g black pepper

This baked dish pairs seitan, sliced with sweet pepper, sliced, tomato, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety High protein Vegan Vegetarian Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

47 g Carbohydrates

30 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

158g seitan, sliced 474 kcal
11g olive oil 97 kcal
100g sweet pepper, sliced 31 kcal
143g tomato, chopped 26 kcal
4g garlic, minced 6 kcal
11g red wine vinegar 9 kcal
1g dried oregano 3 kcal
9g fresh parsley, chopped 3 kcal
1g black pepper 2 kcal

Cooking instructions

seitanolive oilsweet peppergarlicred wine vinegardried oregano
Heat oven to 425 F. Toss seitan and sweet pepper with 2 tsp olive oil, oregano, garlic, vinegar, salt, and pepper on a sheet pan.
Bake 12-15 minutes, stirring once, until edges are browned.
olive oiltomatored wine vinegar
In a bowl, combine tomato, remaining olive oil, and a splash of vinegar; season with salt and pepper.
seitan
Rest baked seitan 2 minutes, then slice if needed.
seitantomato
Serve seitan and peppers over the tomato salad, spooning any pan juices over the top.