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spicy roasted vegetables and seitan

Ah, the cold weather is upon us here in the northern hemisphere, which means I’ve un-friended and un-followed all the naturists in Australia and so forth frolicking and gloating about clothes free outdoors fun time. Kidding! Anyway, with the cold weather present, I’ve taken to cozy foods. It’s an interesting challenge, because on most days I don’t have it in me to do complex recipes that require a lot of cook time. Then again, I want something delicious and healthy made in my new clothes free kitchen (yay new apartment!).

I came across a Roasted Veggie Noodles recipe on Yummly. What I loved about the recipe was that it did not require a lot of time or ingredients. As the author states on the page, you could use many different combinations of vegetables. I didn’t have a spiralizer, so I used a peeler to get some of the vegetables into a thin texture. I also added seitan to make it more filling. Of course there is cayenne pepper involved, because I love spicy food

spicy roasted vegetables and seitan

  • Servings: 1-2
  • Difficulty: easy
  • Print
Credit Yummly


  • 1 large carrot
  • 1 yellow bell pepper
  • 1 yellow zucchini
  • 1/4 cup red onion
  • fresh cilantro
  • ghee or olive oil
  • [amazon text=West Soy’s Pulled BBQ Seitan&asin=B01C4T09YQ]
  • minced garlic
  • ground ginger
  • cayenne pepper
  • sea salt


  1. Preheat oven to 400°F.
  2. Use a peeler or spiralizer to grate the carrot and zucchini into long thin pieces. Cut the yellow bell pepper into long thin slices with a knife. Slice up red onion. Place carrot, zucchini, onion and bell pepper into a large bowl, add a touch of olive oil and season with salt, cayenne, garlic, ginger and any other flair you’d like. Stir well so that the spices distribute over the vegetables evenly. Lay the vegetables out on either a large baking pan or on a large piece of foil (I did the latter what with no baking sheets and that worked just fine). Bake for 20 minutes.
  3. While the vegetables are roasting, put the seitan in a pan with a touch of olive oil, ghee or something similar. Add minced garlic, salt, cayenne pepper and ground ginger to the pan and stir fry over medium heat for 3-4 minutes.
  4. Once the vegetables are done, lay them out on a plate and add the sautéed seitan on top. Garnish with the fresh cilantro.
About the author: hontouniheart
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