Pan Roasted Seitan with Salsa Verde & Twice Baked Potatoes with Sambal Aioli

If I could, I would eat these exact potatoes every night.

Simply roasted seitan tossed with fresh parsley and mint salsa with a bright citrus punch and a side of crispy twice baked potatoes tossed while still warm in cool sambal aioli.

Pan Roasted Seitan
2 tbl extra virgin olive oil
8 oz, seitan, roughly chopped
1/2 yellow onion, thinly sliced
1 tbl dried thyme
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
juice of 1 lemon
1 1/2 cups vegetable broth

Add the oil to a large pan over medium-high heat. Add the seitan and onion and sear or 5-7 minutes until charred and golden brown. Add the thyme, salt, pepper and garlic. Cook 7 minutes more. Add the lemon juice and broth and braise the seitan until the broth has evaporated. Taste and reseason.

Salsa Verde
1 cup roughly chopped fresh parsley
3 tbl chopped fresh mint
2 tbl extra virgin olive oil
1 tbl fresh lemon zest
1/2 shallot, minced
salt and pepper

Combine all of the ingredients and taste to season with salt and pepper.

Twice Baked Potatoes
sea salt
10 baby yukon golds
canola oil for frying
2 scallions, thinly sliced

Combine the whole potatoes with salted, cold water in a pot and bring to a boil. Once they are fork tender, drain and let cool slightly. Smash with the palm of your hand to flatten.
Heat up a shallow layer of canola oil to 350. Fry on both sides until golden brown. Toss in sambal aioli while hot and garnish with scallions.

Sambal Aioli
1 cup vegan mayonnaise
1 tbl sambal chili paste
1 tbl lime juice
salt and pepper

Combine all of the ingredients and taste to season with salt and pepper. Toss with hot potatoes.