Steak with Potatoes and Carrots
1 (8 oz) package of vegan "steak" strips or equivalent amount seitan, etc
1 package of petite baby carrots
6 medium potatoes
3/4 cup vegetable broth
1 small yellow or white onion
2 tablespoons liquid smoke (a must! I use Hickory for this recipe)
optional: ground savory
optional: garlic powder
Preheat oven to 400 degrees Fahrenheit.
Add frozen / refrigerated vegan "steak" strips or prepared equivalent to a 9x13 casserole dish or baking pan with vegetable broth and liquid smoke. If desired, add about 1/2 teaspoon of herbs listed above, or use your favorites.
Slice onion into thick slices, add to casserole. Peel potatoes (or don't) and slice into large chunks (about 6 chunks to a medium potato.) Add to casserole. Add carrots and toss.
Cover with foil and bake about 40 minutes, until carrots and potatoes are tender.
This recipe is great because there is practically no prep work and one dish to clean up- perfect for a busy day!.
Depending on your vegan "steak" and veggie broth, can be low fat, low sodium, and low calorie, but still very satisfying.