BBQ Seitan Plate

Serves 3!

Seitan

1 package Blackbird Texas BBQ Seitan

Brussels Sprouts

1 pound of Brussels sprouts, shredded/sliced very thinly

1 tablespoon lemon juice

1/2 tablespoon extra virgin olive oil 

Salt and pepper to taste

Sweet Potato Fries

2 large sweet potatoes

1 tsp smoked paprika

1/2 tsp salt, garlic powder, onion powder, and black pepper

1/2 tbsp olive oil 

Cole Slaw Salad

3 large heads of romaine, chopped

16 ounces of pre shredded cole slaw mix (or shred 1/2 head small cabbage and 2 large carrots)

2 tablespoons Dijon mustard

2 tablespoons vegan Mayo or unsweetened plain non dairy yogurt 

1/2 tablespoon apple cider vinegar 

1/2 tablespoon maple syrup 

Instructions 

1. Preheat the oven to 425 degrees

2. Slice sweet potatoes into 1/4” thick fry shapes

3. Coat sweet potatoes with olive oil and spices

4. Spread sweet potatoes onto a lined baking sheet and bake for 40 minutes, turning half way through

5. In a small bowl, combine Dijon, vegan Mayo, maple syrup, apple cider vinegar, salt, and pepper

6. Add romaine and coleslaw into a large bowl and mix in dressing until evenly coated. Place salad in the refrigerator until ready to serve

7. In a large skillet pan, add brussels sprouts, lemon juice, olive oil, salt, and pepper and sauté for 12-14 minutes on medium high heat

8. Remove brussels sprouts from the pan and set aside, in the same pan sauté Blackbird Texas BBQ seitan for 7-9 minutes on medium high heat until crispy

9. Once everything is c ooked, assemble plates by adding sweet potatoes, brussels sprouts, salad, and seitan to each plate and enjoy!!