Baked rosemary seitan


  • 500 gr seitan
  • 500 gr potato
  • ½ large onion
  • ½ red pepper
  • 1 tomato
  • 400 gr of cooked chickpeas
  • 1 tbsp rosemary
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • ½ cup of white wine
  • ½ cup of vegetable broth
  • Olive oil


The first thing we are going to do is dice the seitan. when we have it we are going to brown it in a pan with a fund of oil over high heat. while we have that being done we can cut the pepper and the onion in julienne (or whatever makes you more angry) and when we see it golden brown we lower the heat to medium/low, add the rosemary, the vegetables and salt a little so that it sweats.We take advantage of the fact that we have that on the fire and we are going to start preparing the potatoes. I used potatoes as a side dish and didn’t even peel them. I washed them well, cut them into pieces and put them in a covered fountain in the microwave for about 6 minutes. You can use the potatoes you want, peel them,… and if you don’t have or don’t use a microwave, you can boil or steam them.

Now we can preheat the oven to about 200/220 degrees . When we have the potatoes and the pan is ready, we also put everything in a bowl, add the paprika, the garlic powder, the drained cooked chickpeas, a pinch of salt, a good splash of oil and mix everything well. We put it in a baking dish, slice a natural tomato and spread it over the surface. and it is ready to put it in the oven and leave it there for half an hour. After this time we add the wine and the vegetable broth to the source. We leave it again for another half hour. in this last oven time you can watch it from time to time. for me it is ready when there is already something on the top that looks toasty and on the bottom (separating it with a spoon) you can see that there is almost no more of the mixture of wine and broth.

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