Another Recipe Test from Email

Instructions

Prep

  • Seitan / Shallots / Green beans – prep as directed. Store separately. (Can be done up to 5 days ahead)
  • Tarragon – Finely chop tarragon.
  • Potatoes – Peel and cube potatoes.

Make

  • 1. Heat oven to 425F / 218C.
  • 2. Place potatoes in a saucepan and cover with cold water and some salt.
  • Cover and bring to a boil.
  • 3. Meanwhile, toss green beans with olive oil and balsamic vinegar.
  • 4. Heat a large skillet with cooking oil over medium heat. Add seitan
  • and sear on all sides.
  • 5. Add butter to pan with seitan. When butter melts, add shallots and
  • tarragon.

Ingredients

For the seitan

  • 2 cups seitan, sliced
  • 1 shallot, minced
  • 2 tbsp tarragon

For the potatoes

  • 1 lb baby potatoes
  • salt to taste

For the green beans

  • 1 lb green beans
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Notes

  • Adapted from cooksmarts.
  • Don’t make any of the sauce it’s not good.

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