2 six inch long zucchini
6 sunflower chokes
2 small onions
2 small yellow summer squash
1 sweet yellow bell pepper
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup water
2 tablespoon coarse mustard
1 clove elephant garlic
Wash the first four veggies well. Peel the onions and sunflower chokes. Chop the veggies into bite size pieces and place them in a 9x13 baking dish.
Roast the bell pepper under a broiler or over a gas flame, turning frequently until skin is mostly blackened. Slice the pepper in half and run under cold water to cool and remove seeds.
Remove outer skin from pepper. Place the pepper, oil, soy sauce, water, mustard, and elephant garlic in a blender and blend till pureed. Pour this mixture over the vegetables and toss to coat.
Bake at 375 degrees about 20 minutes or until vegetables are almost done. Add the seitan (any style and amount you like, or you can skip it altogether) to the veggies, stirring well.
Turn the heat up to 400 degrees and bake, stirring often, until most of the liquid is absorbed and everything looks done. Season with sea salt and freshly ground pepper to taste.
My favorite ways to serve this are over a bed of lentils and black beans with a nice chunk of crusty whole grain vegan bread for a very satisfying supper or as an awesome sandwich filling.
It would be equally delicious over pasta, rice, bulgur, barley or whatever your heart desires. This has a nice savory flavor with a hint of a sweet tang - my boyfriend and his family (all confirmed carnivores!) eat this up as fast as I can make it. (If sunflower chokes aren't available, substitute 1 large waxy-type potato instead.)