Grilled Seitan with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Seitan is such a fantastic protein source with tons of plant based amino acids, making it incredibly satisfying and nourishing. The marinade is where the magic happens, blending garlic, ginger, and miso to create this umami rich sauce that makes the grilled seitan absolutely crave worthy. Fresh bamboo shoots add a lovely crunch and delicate flavor that feels elegant without requiring any fancy techniques. Best of all, most of these ingredients are pantry staples, so you probably have them on hand already.
Ella x
Ingredients
- ½ kgseitan cutlets(about 4 pieces, patted dry)
- 473 mlfresh bamboo shoots(sliced lengthwise into thin planks)
- 3 tablespoonssesame oil
- 4 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespoonwhite miso paste
- ½ teaspoonchili flakes
- 3scallions(chopped)
- 2 tablespoonssesame seeds(toasted)
Detail level
Instructions
- 1
Prepare the glaze by whisking together sesame oil, soy sauce, rice vinegar, maple syrup, white miso paste, minced ginger, minced garlic, and chili flakes in a bowl until smooth. Set aside.
Tip: Dissolve the miso paste in a little warm water first for easier mixing.
- 2
Brush both sides of the seitan cutlets generously with half of the prepared glaze and let them marinate for 10 minutes at room temperature.
Tip: Seitan absorbs flavor quickly, so don't skip the marinating step for deeper taste.
- 3
Heat a grill pan or outdoor grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
Tip: Test the grill temperature by holding your hand 3-4 inches above the surface; you should only be able to hold it there for 2-3 seconds.
- 4
Place the bamboo shoot planks directly on the grill and cook for 3-4 minutes per side until they develop light golden char marks. Transfer to a serving plate.
Tip: Don't crowd the grill; work in batches if necessary for better charring.
- 5
Grill the marinated seitan cutlets for 5-6 minutes on the first side without moving them, allowing char marks to form.
Tip: Resist the urge to flip too early; patience yields the best caramelization.
- 6
Flip the seitan cutlets and brush with the remaining glaze. Cook for another 4-5 minutes until the second side is charred and the seitan is heated through.
Tip: The seitan should feel firm to the touch when fully cooked.
- 7
Remove the seitan from the grill and let it rest for 2 minutes before serving alongside the grilled bamboo shoots.
Tip: Resting allows the juices to settle, making the seitan more tender.
- 8
Plate the seitan and bamboo shoots together, drizzle any remaining glaze over the top, and garnish with toasted sesame seeds and chopped scallions.
Tip: Serve immediately while everything is still warm for optimal flavor and texture.
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