Fried Potatoes with Seitan
Prep. Time
10 minutes
Cook Time
40 minutes
Servings
3-4 plates
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
This combination delivers crisp, golden potatoes and savory, protein-rich bites in the same pan. It’s hearty, satisfying, nourishing and kids-approved! It also fits perfectly into travel cooking. Potatoes last in the pantry or RV bin for weeks, and seitan packs easily in the cooler. With both on hand, dinner is just a skillet away — which makes it a rare win: filling enough for dinner, flexible enough for travel, and reliable enough to repeat often.
Ingredients
1 pack seitan strips (plain)
4 Yukon potatoes
1 tbsp garlic salt
1 tbsp sweet paprika
1 tbsp Italian seasoning mix
Optional: 1 tsp turmeric
Instructions
Preheat a large skillet to medium, and drizzle 1 tbsp cooking oil.
Rinse the potatoes (keep their skin) and cut them longitudinally to 2 halves. Then, cut each half to 3, and then each third to 3, so you get about 18 square pieces from each potato.
Add the potatoes and seasoning to the skillet, and stir well until evenly spread.
Reduce the heat to low, close with the lid, and let it cook for 30 minutes or until the potatoes are golden and soft. During this time, occassionally mix the potatoes to ensure all sides get a nice contact with the skillet surface.
It depends on the brand you use, but usually the seitan can be taken apart without cutting. If you don't cut though, some of it may remain in chunks, and that's okay, so long as you approve of the pieces size and texture. I prefer slicing the seitan so for the most part, it will have a mild texture.
Add the seitan pieces to the skillet and stir. The seitan (if store-bought) usually doesn't need a long cooking time. Cook for 5-10 minutes to get a consistent flavor, and remove from the stove.
Serve hot, or cool & refrigerate in an airtight container to serve later.
Pairs really well with a fresh salad or condiments of your choice!
Notes
Instead Yukon potatoes, you can use russet potatoes, but those are better if peeled.
If you don't have the Italian seasoning mix, create a mixture of basil, parsley, thyme, rosemary and any other herbs you like and makes sense to you to add. The ratio that'll work here would be 1/2 teaspoon for each.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!