To understand why I call these roasted Seitan Potato Stacks an Un-recipe, you need to understand how I plan dinner. Unlike some of the magnificently organized bloggers that I
stalk follow, like Lindsay, Laura, and Angela, who not only make a meal plan every Sunday they also find the time to write about it, my meal planning is a little more haphazard. As in I’m driving home from work at 5:30 thinking what I want to make, stop at the store haphazard. Or stand in front of the refrigerator at 6:30 what am I going to throw together haphazard. Or like last night, plan to make tempeh burgers, when a sudden inspiration hits me as I’m grabbing the tempeh out of the fridge, let’s make tempeh pasta sauce instead haphazard (un-recipe coming for that soon).
My meals are frequently last minute, what’s in the cupboard, thrown together concoctions, that I (and Alan) am usually happily surprised when they turn out delicious. I am fortunate that I just have that touch. I don’t measure, I just sprinkle a little of that, pinch a little of this, so until recently I was never able to recreate a particularly yummy dish.
That changed when I started to post recipes on this blog. I suddenly had to keep track of ingredients and measurements so that I could share the recipe at a later date. I quickly learned that I needed to write things down right away or I would completely forget an important ingredient when I was writing up the recipe. I now use Springpad, which syncs with my computer, phone and iPad, to jot down ingredients.
The idea for these seitan potato stacks came to me the other day when I was trying to think of how to use the seitan that I had on hand. They turned out great, but if I could make one change (and I will in the actual recipe write-up), I would have more mushrooms and onions.
Roasted Seitan Potato Stacks
- 2 potatoes
- 1 tablespoon olive oil
- 1 yellow squash, sliced lengthwise
- ½ onion, thinly sliced
- ½ cup mushrooms, sliced
- Salt and pepper
- 2 tablespoons lime juice
- ½ cup avocado vinaigrette (you can use avocado slices instead)
- ½ cup shredded vegan cheese
- Preheat oven to 450.
- Partially cook the potatoes, until they are slightly fork tender (I used the microwave)
- Then slice the potatoes lengthwise, discarding the outsides, into 4½ inch slices.
- Use the olive oil to grease a cookie sheet.
- Place the potatoes, squash, onions, mushrooms and seitan on the cookie sheet. Sprinkle everything with salt and pepper.
- Squeeze the lime juice over the seitan.
- Roast until lightly browned on both sides, turning once, about 15 minutes.
- To create your stacks, use a potato slice as the base. Sprinkle with vegan cheese. Add on the seitan, mushrooms and onions. Spoon on a dollop of the avocado vinaigrette then top with a slice of yellow squash. Sprinkle on more vegan cheese.
- Roast until the cheese is melted, about 5 minutes.
While it says that the recipe serves four, you might find them so yummy that you’ll want to have a second (Alan and I shared a second one).