Veggie Packets

I've always avoided recipes like this because they never seemed to turn out. These little packets turned out wonderfully. They would work wonderfully when camping, too. These can easily be assembled ahead of time, if desired, and refrigerated until ready to bake.

2 c. cubed seitan (1/2 recipe Cheater Seitan from this blog)
2 small eggplant, peeled and cubed
1 large russet potato, cubed
1 28 oz. can whole tomatoes, drained and cubed
1 bell pepper, any color, diced
1 small yellow onion, diced
Olive oil
Dried thyme
Garlic powder
Real Salt
Foil or parchment paper

Preheat oven to 375 degrees. Wash and cut vegetables according to instructions above. Cut four pieces of foil, approximately 12" x 16". Fold in half like a book and then unfold.

On one half of the foil, distribute vegetables evenly. Drizzle a small amount of olive oil and season with thyme, garlic powder and salt as desired. Arrange seitan on top of vegetables, drizzle a little more olive oil, and add additional seasonings.

Fold foil over vegetables and fold edges, making at least 3 creases to keep juices in while cooking. Arrange foil packets on a baking sheet and bake at 375 degrees for 40 minutes or until vegetables are tender.

Note: Cooking time will depend on size of vegetable cubes. The 40 minute recommendation is based on very small chunks of vegetables. Eggplant cooks faster than potatoes, for example, so I left the eggplant a little larger and cut the potatoes very small. If you prefer larger vegetables just increase your cooking time.

Serving Suggestions: My kids love everything in a tortilla, so they took the contents of their foil packets and wrapped it in a tortilla with some of my homemade sour cream. I like sauce on my veggies, so I topped mine with some of the sauce from the Veggie Mac n Cheeze. Vegan Alfredo or Cheesy Bean Sauce would also be delicious.