Peruvian Quinoa-Crusted Seitan with Aji Verde & Roasted Root Vegetables

Ingredients

• 150 g seitan cutlet, pounded thin, about 1/4 inch
• 1/3 cup quinoa, cooked and cooled
• 2 tbsp all-purpose flour
• 3 tbsp plant milk, unsweetened
• 1/2 tsp cumin, ground
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 3 tbsp olive oil, divided
• 120 g purple potato, cubed
• 80 g carrot, cut into batons
• 60 g parsnip, cut into batons
• 1/2 tsp sea salt, divided
• 1/2 cup fresh cilantro, packed
• 1 whole jalapeño, seeded for less heat
• 2 whole garlic cloves
• 2 tbsp lime juice, fresh
• 2 tbsp vegan mayonnaise
• 1 tbsp vegetable broth, low-sodium
• 1 tbsp pumpkin seeds, for garnish

Instructions

1. 1

   Cook quinoa according to package directions, then cool completely. Preheat oven to 425°F (220°C).

2. 2

   Toss cubed potatoes, carrots, and parsnips with 1 tbsp olive oil and 1/4 tsp sea salt. Spread on a baking sheet and roast for 25-28 minutes, stirring halfway through.