Roasted Seitan with Cassava Root Crisps and Chimichurri

Instructions

1. 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. 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. 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. 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. 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. 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. 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.