1 package or 8 ounces seitan, cut into thin strips
½ cup mushrooms, sliced
½ cup onion, chopped
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
2 cups quinoa, prepared according to package directions
1 large or 2 small tomatoes, chopped
½ cucumber, peeled and chopped
Pita Breads (optional)
Instructions
Preheat oven to 375
In a small bowl, combine the hummus, tahini sauce, Nayonaise, spices, and lime.
In a small casserole dish, combine the seitan, mushrooms and onions.
Toss half of the Nayonaise mixture with the seitan. Reserve the rest.
Allow your seitan mixture to marinate for at least 15 minutes, then cover with foil and bake for 30 minutes.
Combine the tomatoes and cucumber in a small bowl.
Roast the zucchini and squash in a separate pan during the last 10 minutes of cooking time. Cut each slice into several pieces when cooked.
To assemble the bowls: Spoon about a third of the quinoa into 3 bowls. Divide the seitan mixture and spoon on top of the quinoa. Add the vegetables. Spoon a dollop of the reserved marinade on top. Service with the cucumber and tomato mixture, additional hummus and pitas if desired.
Recipe by at https://coachdebbieruns.com/2-vegan-recipes-nasoya-giveaway/