Sunrabbit’s Potato Brussels-Sprouts Seitan Mushroom Stir-Fry

I remember the first time I made this dish. It was a crisp autumn evening, the kind where the air smells like woodsmoke and fallen leaves. My friend, a dedicated vegan, had raved about it, and I was skeptical – could a stir-fry really be both comforting and bursting with flavor without any meat or dairy? One bite of those perfectly roasted potatoes mingling with the savory seitan and slightly bitter Brussels sprouts, and I was a convert. Now, this vibrant medley is a regular on my table, a celebration of simple ingredients transformed into something truly special.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30-40 minutes
• Total Time: 55-65 minutes
• Servings: 10
• Dietary Type: Vegan

Ingredients

• For the Potatoes:

  • 2-3 extra large russet baking potatoes, scrubbed and cubed
  • ¼ cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper

• For the Brussels Sprouts:

  • 2-3 cups fresh Brussels sprouts, cut from stem and halved
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sea salt, to taste
  • 1 teaspoon ground black pepper, to taste
  • 2 tablespoons pine nuts

• For the Stir-Fry:

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 8 fresh garlic cloves, minced
  • 1 lb baby bella mushrooms, sliced
  • 13 ounces Field Roast brand Smoked Apple Sage vegan seitan sausage, sliced
  • 1 teaspoon sea salt, to taste
  • ½ teaspoon ground black pepper, to taste
  • 1 cup fresh spinach leaves (may sub kale or chard)

Equipment Needed

• Large baking sheet
• Parchment paper
• Ziploc bag or large mixing bowl
• Large skillet or wok
• Large pot or bowl (for tossing)

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.

2. Prepare the potato seasoning. In a small bowl, combine the olive oil with the salt, garlic powder, paprika, and pepper.

3. Coat the potatoes. The quickest and most effective way to do this is to pour the olive oil mixture into a large Ziploc bag. Add the cubed potatoes, seal the bag, and shake well to coat them evenly. Alternatively, you can add the potatoes and olive oil mixture to a large mixing bowl and stir until the potatoes are thoroughly coated.

4. Arrange the potatoes on the prepared baking sheet in a single layer. This ensures they roast evenly. Roast for 30-40 minutes, or until tender and slightly browned. Check for doneness by piercing a potato cube with a fork; it should slide in easily.

5. While the potatoes are roasting, prepare the Brussels sprouts. Line another section of the baking sheet (or use a separate baking sheet, if you prefer) with parchment paper.

6. In a Ziploc bag or mixing bowl, mix the Brussels sprouts with the lemon juice, olive oil, salt, pepper, and pine nuts. Ensure the Brussels sprouts are well-coated with the mixture.

7. Spread the coated Brussels sprouts out on the prepared baking sheet.

8. Timing is key! When the potatoes have only about 15 minutes of cooking time remaining, carefully scoot them over on the baking sheet to create space. Then, slide the Brussels sprouts onto the baking sheet next to the potatoes.

9. Roast the Brussels sprouts for the remaining 15 minutes, or until they turn a lovely golden-brown color and are slightly tender. The pine nuts should also be lightly toasted.

10. As soon as the potatoes are in the oven and the Brussels sprouts are prepped, begin the stir-fry. Melt the coconut oil in a large skillet or wok over medium heat.

11. Add the chopped onions and minced garlic to the skillet. Sauté until the onions are soft and translucent, and the garlic is just beginning to brown. Be careful not to burn the garlic, as this will impart a bitter taste.

12. Add the sliced mushrooms and seitan sausage to the skillet. Stir-fry until everything is heated through and the mushrooms have softened. Season with salt and pepper to taste as you go. Remember that the seitan sausage is already seasoned, so adjust the amount of salt accordingly.

13. Add the fresh spinach leaves to the skillet. Stir-fry just until the spinach is wilted. This should only take a minute or two. Then, remove the skillet from the heat. If you are using kale or chard, these will take longer to wilt.

14. In the skillet or a large pot/bowl, toss together the roasted potatoes, roasted Brussels sprouts, and the stir-fry mixture. Ensure everything is well combined.

15. Serve hot and enjoy!

Expert Tips & Tricks

• Roasting the potatoes and Brussels sprouts at the same temperature simplifies the process. However, you can adjust the temperature slightly if needed. For example, if you prefer crispier potatoes, you can increase the oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes of cooking.
• Don’t overcrowd the baking sheets. Overcrowding will cause the vegetables to steam instead of roast, resulting in a less desirable texture. If necessary, use two baking sheets.
• For a deeper, more complex flavor, try using different types of mushrooms. Shiitake, cremini, or oyster mushrooms would all be excellent additions.
• To save time, you can prep the potatoes and Brussels sprouts ahead of time. Cube the potatoes and halve the Brussels sprouts, then store them in separate airtight containers in the refrigerator.
• If you don’t have Field Roast sausage, you can substitute another brand of vegan sausage or even cubed tempeh.

Serving & Storage Suggestions

This dish is best served hot, straight from the skillet. It also makes a fantastic cold salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through. It is not recommended to freeze this dish, as the potatoes and Brussels sprouts may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	262.9 kcal	N/A
Calories from Fat	181 g	69%
Total Fat	20.2 g	31%
Saturated Fat	5.9 g	29%
Cholesterol	21.4 mg	7%
Sodium	1280.8 mg	53%
Total Carbohydrate	14.6 g	4%
Dietary Fiber	2.8 g	11%
Sugars	2.5 g	9%
Protein	7.6 g	15%

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the stir-fry for a touch of heat.
• Make it gluten-free: Ensure the seitan sausage you use is gluten-free (some brands contain wheat gluten). Alternatively, substitute the seitan with cubed tempeh or chickpeas.
• Add more vegetables: Feel free to add other vegetables to the stir-fry, such as bell peppers, broccoli, or snap peas.
• Change the greens: Instead of spinach, try using kale, chard, or even collard greens. Just be sure to adjust the cooking time accordingly.
• Use a different oil: If you don’t have coconut oil, you can use another neutral-flavored oil, such as canola or avocado oil.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes?

A: Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes. Keep in mind that different types of potatoes may require slightly different cooking times.

Q: Can I make this dish ahead of time?

A: Yes, you can prep the potatoes and Brussels sprouts ahead of time, and you can also make the stir-fry ahead of time. However, it’s best to combine everything just before serving to prevent the vegetables from becoming soggy.

Q: I don’t have pine nuts. Can I use something else?

A: Yes, you can substitute the pine nuts with other nuts, such as slivered almonds or chopped walnuts. You can also omit the nuts altogether if you prefer.

Q: Can I use frozen Brussels sprouts?

A: While fresh Brussels sprouts are preferred, you can use frozen Brussels sprouts in a pinch. Just be sure to thaw them completely and pat them dry before roasting.

Q: My potatoes are burning on the bottom. What should I do?

A: If your potatoes are burning on the bottom, you can try lowering the oven temperature or moving the baking sheet to a higher rack. You can also try flipping the potatoes halfway through cooking.

Final Thoughts

Sunrabbit’s Potato Brussels-Sprouts Seitan Mushroom Stir-Fry is more than just a recipe; it’s a celebration of plant-based flavors that come together in perfect harmony. Don’t be intimidated by the ingredient list – this dish is surprisingly simple to make, and the results are truly rewarding. I encourage you to give it a try and let me know what you think. And while you’re at it, why not pair it with a crisp, dry white wine or a refreshing kombucha? Happy cooking!