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

Ingredients

• 150 g seitan cutlet, pounded thin, about 1/4 inch
• 0.33 cup quinoa, cooked and cooled
• 2 tbsp all-purpose flour
• 3 tbsp plant milk, unsweetened
• 0.5 tsp cumin, ground
• 0.25 tsp smoked paprika
• 0.25 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
• 0.5 tsp sea salt, divided
• 0.5 cup fresh cilantro, packed
• 1 whole jalapeño, seeded for less heat

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 0.25 tsp sea salt. Spread on a baking sheet and roast for 25-28 minutes, stirring halfway through.