Roasted Seitan with Cassava Root Crisps and Chimichurri
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes like you spent all day cooking. The crispy cassava root is naturally gluten free and packed with resistant starch, which is great for your digestion, while the seitan gives you a hearty, protein packed main that's satisfying and budget friendly. What really makes this dish shine though is the bright, zesty chimichurri that brings everything together with fresh garlic, herbs, and a touch of heat. It's elegant enough for company but easy enough for a regular Tuesday night.
Ella x
Ingredients
- ½ kgseitan cutlets(cut into 4 equal steaks)
- ¾ kgcassava root(peeled and cut into 1/4-inch fries)
- 4 tablespoonsextra virgin olive oil
- 237 mlfresh parsley(packed, finely chopped)
- 237 mlfresh cilantro(finely chopped)
- 6garlic cloves(minced)
- 3 tablespoonsred wine vinegar
- 2 teaspoonssmoked paprika
- 1½ teaspoonsdried oregano
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Tip: Having two sheets ready ensures even cooking with proper spacing.
- 2
Pat the seitan steaks dry with paper towels and arrange on one baking sheet. Drizzle with 1 tablespoon olive oil and season with smoked paprika, oregano, salt, and pepper on both sides.
Tip: Drying the seitan helps it develop a better crust during roasting.
- 3
On the second baking sheet, toss the cassava fries with 2 tablespoons olive oil, salt, and pepper, spreading them in a single layer.
Tip: Don't overcrowd the pan to ensure crispy edges.
- 4
Place both baking sheets in the oven. Roast the cassava for 25-30 minutes, stirring halfway through, until golden and crispy. Roast the seitan for 20-25 minutes, turning once halfway through, until browned.
Tip: Stagger the timing if needed since cassava takes slightly longer.
- 5
While everything roasts, prepare the chimichurri: combine the chopped parsley, cilantro, minced garlic, red wine vinegar, lemon juice, and remaining 1 tablespoon olive oil in a bowl. Season with salt, pepper, and red pepper flakes if desired.
Tip: Let the chimichurri sit for 5 minutes to allow flavors to meld.
- 6
Remove both baking sheets from the oven. Transfer the roasted seitan and cassava to a serving platter.
Tip: Keep the seitan warm by tenting it loosely with foil if needed.
- 7
Drizzle the chimichurri generously over the seitan steaks and serve with the cassava crisps on the side.
Tip: Reserve extra chimichurri sauce for guests who prefer more flavor.
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