Grilled Seitan with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Seitan is such a fantastic protein, packed with amino acids and incredibly versatile on the grill. The asparagus soaks up all those bright lemon and herb flavors beautifully, and honestly, there's something so satisfying about serving a meal that looks and tastes fancy but requires minimal effort. With just twenty minutes of prep and twenty five minutes cooking, you'll have an elegant dinner ready before you know it.
Ella x
Ingredients
- ½ kgseitan cutlets(store-bought or homemade)
- ¾ kgfresh asparagus spears(woody ends trimmed)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 1 tablespoonfresh rosemary(finely chopped)
- 1 teaspoonfresh thyme(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ¼ teaspoongarlic powder
Detail level
Instructions
- 1
Pat seitan cutlets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt, black pepper, smoked paprika, and garlic powder.
Tip: Dry seitan is essential for achieving a good char and crispy exterior on the grill.
- 2
Toss asparagus spears with 2 tablespoons of olive oil and sprinkle with salt and pepper. Set aside on a separate plate.
Tip: Keep asparagus separate to prevent it from absorbing flavors before grilling.
- 3
Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Allow the grill to heat thoroughly for proper searing and consistent cooking.
- 4
Grill seitan cutlets for 4-5 minutes per side, creating crosshatch marks by rotating 45 degrees halfway through each side. Transfer to a warm plate.
Tip: Don't move the seitan too much early on—let it develop a crust before rotating.
- 5
Grill asparagus spears for 6-7 minutes total, turning occasionally with tongs until tender with light char marks on the tips and sides.
Tip: Asparagus cooks quickly, so watch closely to avoid overcooking.
- 6
While vegetables cook, whisk together remaining 3 tablespoons olive oil, lemon juice, minced garlic, rosemary, and thyme in a small bowl.
Tip: Whisk vigorously to emulsify the oil and create a cohesive herb dressing.
- 7
Arrange grilled seitan and asparagus on serving plates. Drizzle the lemon-herb oil generously over both components.
Tip: Warm dressing absorbs better into the grilled surfaces for maximum flavor.
- 8
Serve immediately while still warm, with extra lemon wedges on the side for added brightness if desired.
Tip: This dish is best enjoyed fresh off the grill while the seitan retains its tender interior.
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