dinner

Vegetarian Beyaynetu with Spiced Seitan Tibs and Turmeric-Roasted Carrots

Name: Vegetarian Beyaynetu with Spiced Seitan Tibs and Turmeric-Roasted Carrots
Ingredients: 50.3 g Simply seitan (Love Seitan); 338.5 g Quinoa, cooked; 180 g Carrots, raw; 13 g Oil, avocado; 1.5 g Seeds, chia seeds, dried; 25 g Onions, spring or scallions, raw

Nutrition

699

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Simply seitan (Love Seitan)50.3 g

Quinoa, cooked338.5 g

Carrots, raw180 g

Oil, avocado13 g

Seeds, chia seeds, dried1.5 g

Onions, spring or scallions, raw25 g

Instructions

Prepare the aromatic base: Slice the seitan into thin, bite-sized strips. Thinly slice the scallions, separating the white and green parts.

Sear the Seitan: Heat 8g of avocado oil in a heavy-bottomed skillet over medium-high heat. Add the seitan and sear until deeply golden and slightly charred at the edges. Toss in the scallion whites and sauté until fragrant.

Roast the Vegetables: Toss the carrot rounds in the remaining 5g of avocado oil and a generous pinch of turmeric. Roast in a 400 deg F (200 deg C) oven until tender and caramelized at the edges, about 15-18 minutes.

Prepare the Quinoa: While the seitan and carrots cook, ensure the quinoa is warm and fluffy.

Assemble the Beyaynetu: On a large plate, spread the cooked quinoa as your base. Arrange the spiced seitan tibs on one side and the turmeric-roasted carrots on the other.

Finish: Garnish with the fresh scallion greens and a sprinkle of chia seeds for a subtle, earthy crunch. Serve immediately while warm, savoring the contrast between the savory seitan and the sweetness of the roasted carrots.