

Chimichurri Seitan Steak and Potato Box
Seared seitan, crispy roasted potatoes, charred green beans and a bright, garlicky chimichurri that could make cardboard taste good. This is the box for the people who say they need something hearty.
- Hands-on
- 30 min
- Hands-off
- 35 min
- Total
- 1 hr 5
- Dishes
- 3
Method
- 1
Heat the oven to 425°F. Toss the potatoes with half the oil and a big pinch of salt and roast cut side down until deeply golden.
- 2
Stir the chimichurri ingredients together and let it sit 10 minutes so the garlic mellows.
- 3
Add the broccoli to the pan for the last 15 minutes with a drizzle of oil.
- 4
Slice the seitan into thin strips and sear in the rest of the oil over high heat until browned and crisp at the edges.
- 5
Divide the potatoes, broccoli, white beans and seitan between 4 boxes. Pack the chimichurri in small cups.
Keeps 4 days in the fridge. Chimichurri keeps a week on its own and gets better. Potatoes get soft when frozen, so skip the freezer on this one.
- Reheat the box uncovered for 2 minutes, then spoon the chimichurri over it cold.
Nutrition
per serving- Calories
- 556
- Protein
- 40g
- Carbs
- 56g
- Fat
- 20g
- Fiber
- 12g
- Sodium
- 850mg
Calculated from ingredient reference data. Brand labels vary.
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