Roasted Seitan and Vegetables with Quinoa. #Vegan Recipe

vegan recipe

I finally went for my second run of the new year this morning. When I first woke up, I didn’t think that I was ready yet. I still felt congested, my throat was a little sore, and I still felt kind of crummy. But, one look at Penny convinced me to at least try. She loves to run so much and I have felt like I’ve been disappointing her all week long.  My dogs inspire me on those days I have a hard time getting going (so much so that I wrote a post about “Running Like a Dog“).

After 10 days of being sick it felt great to get out. Alan (who has also been sick) and I took four of our dogs for a two mile run.  I felt so good after that I took Penny out for another two. I was pretty surprised but happy to feel just fine, no breathing problems or anything (except a lot of snot rockets ;-)).

vegan recipe

On that note, let’s discuss this recipe. This is one my versions (maybe the best) of the Greek Gyro Bowl from Native Foods. I decided to roast the seitan and vegetables for a variation and it was delicious (and really fast!). The sauce is simply hummus thinned with lemon juice to a creamy texture. If you want to make your own hummus, here is a recipe.

Recipe: Roasted Seitan and Vegetables with Quinoa. #Vegan
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2
  • 1 package seitan, cubed
  • 1 zucchini, sliced
  • 1 cup cauliflower, broken into medium flowerlets
  • 1 carrot, chopped
  • 1 teaspoon garam masala
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • 2 lemons
  • Cooking spray
  • 4 ounces hummus, thinned to a creamy consistency with lemon juice
  • 1 cup quinoa, prepared according to package directions
  • ½ cup cucumber, chopped
  • ¼ cup onion, chopped
  • ½ cup tomato, chopped
  • Pita Bread
  • Hummus
  1. Preheat oven to 425
  2. Thin the hummus with lemon juice until it is creamy, but thin enough to pour. Bring the hummus to room temperature (30 seconds in the microwave is one way).
  3. Spray a cookie sheet with cooking oil.
  4. Combine garam masala, paprika, and salt.
  5. In a bowl, combine the seitan and vegetables. Squeeze the juice of one lemon on the mixture, then sprinkle the spices on top. Stir to mix evenly.
  6. Spread in one layer on the cookie sheet.
  7. Roast for 15 minutes, turning once about half way through.
  8. In two individual serving bowls, scoop ½ cup of quinoa, half of the roasted seitan and vegetables. Drizzle half of the hummus mixture on each.
  9. Top with chopped onions, cucumbers and tomatoes.
  10. Serve with pita bread and additional hummus.

 vegan recipe

Believe it or not, my husband, who hates cooked cauliflower, cleaned his bowl.  I’d say this recipe is a winner!

I am also excited about finally getting back out on the road. Now I can take the time and map out my training plan and finally get a start on my 2013 fitness goals.

What is your favorite restaurant dish that you’ve tried to re-create at home? Any success?

 photo Signature_zps65e035a8.png Sharing is Caring!

Need a coach to help you reach your running goals?

LogoI am an RRCA certified running coach and I also hold a Level One USATF certification. I have more than 12 years experience coaching runners of all ages and levels. More information...


  1. says

    Quinoa is pretty great – recently someone stuffed some in a capsicum with mozzarella (yes, I realise that’s not vegan) and chucked it on the bbq for 45 minutes. Holy wow.

    The recipe looks fantastic. I can sympathise in that cauliflower isn’t the world’s greatest vegetable BUT in the right dish, it’s perfection.

    I’m pretty hopeless at copying restaurant meals, but Mr The Rake often recreates cocktails that I love. I’m a lucky girl!
    Kate recently posted..You Gotta get Down on FridayMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge