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Chimichurri Baked Seitan with Sweet Pepper and Tomato Salad

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
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

  1. 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.
  2. Bake 12-15 minutes, stirring once, until edges are browned.
  3. olive oiltomatored wine vinegar
    In a bowl, combine tomato, remaining olive oil, and a splash of vinegar; season with salt and pepper.
  4. seitan
    Rest baked seitan 2 minutes, then slice if needed.
  5. seitantomato
    Serve seitan and peppers over the tomato salad, spooning any pan juices over the top.

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