Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 45 minutes
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Ingredients
- 12 large brussel sprouts, halved
- 2 tablespoons olive oil
- 1/4 teaspoon ground nutmeg
- 1 yellow onions, diced
- 1 cup beef stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes
- 8 ounces seitan, cubed
- to taste salt
- to taste ground black pepper
Directions
Preheat the oven to 400°F (200°C).
Place the halved brussel sprouts on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt, pepper, and ground nutmeg, then toss to evenly coat.
Roast the brussel sprouts in the preheated oven for 20 minutes, or until they are browned and tender, stirring halfway through roasting time.
While the brussel sprouts are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced yellow onions and sauté until translucent, about 5 minutes.
Add the cubed seitan to the skillet and cook, stirring occasionally, until it is browned on all sides, approximately 8 minutes.
In a mixing bowl, whisk together the beef stock, balsamic vinegar, brown sugar, and red pepper flakes. Pour this mixture into the skillet with the seitan and onions.
Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken and reduce slightly.
Once the brussel sprouts are roasted and the seitan mixture has thickened, remove both from the heat.
Serve the seitan and onions over the roasted brussel sprouts, spooning the balsamic glaze on top. Season with additional salt and black pepper to taste.
Ingredients
- 12 large brussel sprouts, halved
- 2 tablespoons olive oil
- 1/4 teaspoon ground nutmeg
- 1 yellow onions, diced
- 1 cup beef stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes
- 8 ounces seitan, cubed
- to taste salt
- to taste ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F (200°C).
Place the halved brussel sprouts on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt, pepper, and ground nutmeg, then toss to evenly coat.
Roast the brussel sprouts in the preheated oven for 20 minutes, or until they are browned and tender, stirring halfway through roasting time.
While the brussel sprouts are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced yellow onions and sauté until translucent, about 5 minutes.
Add the cubed seitan to the skillet and cook, stirring occasionally, until it is browned on all sides, approximately 8 minutes.
In a mixing bowl, whisk together the beef stock, balsamic vinegar, brown sugar, and red pepper flakes. Pour this mixture into the skillet with the seitan and onions.
Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken and reduce slightly.
Once the brussel sprouts are roasted and the seitan mixture has thickened, remove both from the heat.
Serve the seitan and onions over the roasted brussel sprouts, spooning the balsamic glaze on top. Season with additional salt and black pepper to taste.
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