Vegan Lemon 'Chicken' and Potatoes
A bright and flavorful vegan take on the classic Greek lemon chicken and potatoes, using seitan as a chicken substitute.
Ingredients
- about 450 g Seitan
- about 680 g Potatoes
- 1/2 cup Lemon Juice
- 1/4 cup Olive Oil
- 4 cloves Garlic
- 2 tsp Dried Oregano
- 1/2 cup Vegetable Broth
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Cut the about 680 g potatoes into 2.54 cm thick wedges, aiming for roughly the same size to ensure even cooking.
- 3In a medium bowl, whisk together the 1/2 cup lemon juice, 1/4 cup olive oil, 4 cloves of minced garlic, 2 tsp dried oregano, and 1/2 cup vegetable broth until all ingredients are well combined.
- 4Arrange the about 450 g seitan and the cut about 680 g potatoes in a large baking dish. Pour the prepared lemon sauce mixture evenly over the seitan and potatoes, ensuring they are well coated.
- 5Bake in the preheated about 205°C (200°C) oven for 35-40 minutes. The potatoes are done when they are tender enough to be easily pierced with a fork. The seitan should appear golden brown on the edges.
- 6Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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