by Holladay Allen
Native Foods Cafe
Years ago I used to receive that really small Martha Stewart magazine in the mail… and I veganized a good amount of the recipes, and I must say that they were exceptionally tasty. Since today is National Crown Roast of Pork Day (weird!), I thought it would be appropriate to share this pork roast recipe from Martha…. But made vegan with seitan! I used this recipe for the seitan. Enjoy!
Roasted Seitan with Acorn Squash
1 acorn squash, about 2 pounds, quartered, seeded, and sliced 1/2 inch thick, skin on
10 garlic cloves, peeled
1 tsp dried rosemary
salt and ground pepper to taste
6 oz seitan, sliced
2 tsp coconut oil
2 TBSP hoisin sauce (available at Whole Foods and most grocery stores)
Preheat oven to 400 degrees.
Toss squash and garlic with coconut oil, rosemary, salt and pepper and place in a large pan.
Roast for about 25 minutes, or until squash starts to get tender, and just barely brown.
While squash is roasting, toss seitan slices with hoisin sauce.
Once the 25 min is up, toss in hoisin seitan with the squash.
Roast for an additional 15-20 min or until squash starts to really ger golden and caramelized and the seitan starts to sear.
Serve with a little extra hoisin sauce a nice salad or leafy green vegetable.
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