Roasted Seitan and Root Vegetables

My kitchen is being overwhelmed with squash and other root vegetables right now.  So tonight I decided I would try to make a dent in the collection of turnips and sweet potatoes, by roasting them along with some of Ray’s Seitan.  I let the seitan sit in a broth-tamari marinade for a few hours and then browned it in a skillet before tossing it with the turnips (cubed), sweet potatoes (cubed), thickly sliced shallots, minced garlic, thyme, cayenne pepper and S&P.  Oh, and about 1/2 a cup of the marinade.  Cover and bake in 375º oven for about 20 minutes then uncover and let brown for about 10 minutes.  MMM, delicious!

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