Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 30 milliliters of olive oil, 4 minced garlic cloves, 2 tablespoons of fresh chopped rosemary, 1 tablespoon of fresh chopped thyme, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Place the 700-gram seitan roast in a shallow dish, coat it thoroughly with the prepared herb and oil mixture, and let it marinate at room temperature for 30 minutes, or refrigerate for at least 2 hours for deeper flavor.

3. 3

   Preheat your wood-fired oven to 200 degrees Celsius, or a conventional oven with a baking stone to its highest setting (around 220-250 degrees Celsius for intense heat), then halve the 500 grams of small new potatoes.

4. 4

   Arrange the marinated seitan roast and the halved 500 grams of small new potatoes in a sturdy oven-safe roasting dish or cast-iron pan, ensuring the potatoes are lightly coated with any residual marinade.

5. 5

   Carefully place the roasting dish into the preheated oven and fire-roast for 20 minutes, allowing the seitan to develop a flavorful crust and the potatoes to start tenderizing.

6. 6

   After 20 minutes, carefully remove the dish from the oven, pour in 250 milliliters of dry white wine and 250 milliliters of vegetable broth, then return it to the oven for another 30-40 minutes, or until the potatoes are tender and the seitan is heated through and caramelized.

7. 7

   Remove the Seitan Arrosto from the oven, drizzle with the remaining 30 milliliters of olive oil, let it rest for 10 minutes before slicing, and serve hot with the roasted potatoes and pan juices.