veganmofo - autumn equinox + rosemary-garlic roasted seitan

Welcome Autumn (in the Northern Hemisphere and Welcome Spring in the Southern Hemisphere)!

Day 23 #vgnmf15 is a celebration of the Autumn/Spring Equinox.

In the Northern Hemisphere, the Autumn Equinox is also the Pagan holiday of Mabon. The Autumn Equinox divides the day and the night equally and reminds us that subsequent days will get darker and darker as the daylight hours get shorter and shorter.

Mabon is a harvest festival at which time reflection, meditation, gratitude and celebration are held for the past year's accomplishments or successes.

Indeed, reflection of events that didn't quite pan out as one had hoped would, is still observed and meditated upon. After all, it is both our successes and endeavors that make us who we are; it is both of these that propel us forward and acknowledging both is important.

Sometimes we give things a "try" and not accomplish it, but without analysis of what went wrong, there is no way to correct the course and hope for success in the future.

Mabon is celebrated with seasonal offerings such as apples, pomegranates, cider, herbs and root vegetables, among the bounty of the season.

As we set up our alter with leaves, pine cones, apples and gardening tools, we light candles, burn incense, listen to music and reflect on the year's happenings, we also feast on rich foods that happen to be compassionate and non-violent.

We are celebrating (or would be, if I didn't need to take this photo a day before) Mabon and honoring The Green Man (God of the Forest) on this day with Rosemary-Garlic Roasted Seitan and Root Vegetables.

I made the seitan using the Simple Seitan Cutlets from Everyday Vegan Eats (Amazon, B&N) with a few modifications: I made it into a roast instead of cutlets by just forming the gluten into a roast form. I added 1 tablespoon of minced fresh rosemary and 4 minced garlic cloves to the gluten and tied it loosely with twine to keep the roast in more of a compact form while it cooked. I also added a sprig of rosemary to the cooking broth.

It was really delicious and once the seitan was cooked (the day before), prep time was about 5 minutes. Simple, hearty and satisfying.

If you haven't seen, I am hosting another giveaway for Vegan Bowls (Amazon, B&N)! Go enter HERE.

Rosemary-Garlic Roasted Seitan
Makes 4 to 5 servings

4 to 5 medium red potatoes, cut into 1-inch cubes
1 large carrot, chopped
1 whole bulb garlic, cloves peeled
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
2 tablespoons fresh rosemary leaves
½ teaspoon sea salt
Ground black pepper

1 recipe seitan roast, made with fresh rosemary and garlic (see blog post for more information)

1. Preheat the oven to 425-degrees F. Combine the potatoes, carrots, garlic, 2 tablespoons olive oil, lemon juice, rosemary, salt and black pepper in a medium bowl. Toss well.
2. Place the seitan roast in the middle of baking sheet. Coat the seitan with the remaining tablespoon of olive oil. Arrange the potato mixture around the roast. Bake the roast and potatoes until the potatoes are tender, about 45 to 50 minutes, stirring the potatoes halfway through the baking. Baste the roast halfway through the baking, using any oil on the bottom of the baking sheet. 
3. Taste and adjust seasoning of the potatoes and serve. 


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