Grilled Seitan with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
One of my favorite weeknight dinners is this grilled seitan with bell pepper, and I love how quickly it comes together. Seitan is an incredible plant based protein that's packed with nutrients and has a wonderfully meaty texture that takes on these vibrant Mediterranean flavors beautifully. With just 20 minutes of prep and 25 minutes on the grill, you've got a stunning, restaurant quality meal on the table. The best part? It won't break the bank, and the fresh herbs and balsamic vinegar create layers of flavor that taste far more complicated than they actually are.
Ella x
Ingredients
- ½ kgseitan(sliced into 4 steaks, about 1-inch thick)
- 3bell peppers(mixed colors, quartered and seeded)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 tablespoonsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
In a shallow bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, balsamic vinegar, salt, pepper, and smoked paprika to create the marinade.
Tip: Prepare this marinade while your grill heats up to save time.
- 2
Pat the seitan steaks dry with a paper towel, then place them in the marinade, turning to coat both sides evenly. Let sit for 10 minutes while the grill preheats to medium-high heat.
Tip: Don't over-marinate seitan as it can become overly soft; 10 minutes is optimal.
- 3
Toss the bell pepper quarters with 1 tablespoon of the remaining marinade and a pinch of salt in a separate bowl.
Tip: Reserve some of the marinade to brush on the seitan while grilling.
- 4
Oil the grill grates with a high-heat oil to prevent sticking. Place the seitan steaks on the grill and cook for 5-6 minutes per side, brushing with reserved marinade halfway through cooking.
Tip: Look for nice grill marks and a light char for best flavor.
- 5
Arrange the bell pepper pieces on the cooler side of the grill or on a grill basket, cooking for 8-10 minutes total, stirring occasionally until charred and tender.
Tip: Bell peppers cook slower than seitan, so start them slightly earlier if needed.
- 6
Remove the seitan and bell peppers from the grill and transfer to a serving platter. Drizzle with any remaining pan juices from the marinade.
Tip: Let the seitan rest for 2 minutes before serving to maintain juiciness.
- 7
Serve the grilled seitan steaks alongside the charred bell peppers, with lemon wedges on the side for extra brightness.
Tip: Pair with grilled vegetables or a fresh salad for a complete meal.
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