Grilled Seitan with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While the grill heats, pat the seitan steaks dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.

   Tip: Drying the seitan helps it develop better grill marks and prevents excess moisture that can cause steaming.

2. 2

   Toss the butternut squash cubes in a bowl with 2 tablespoons of olive oil, salt, and pepper. Transfer to a grill basket or skewers to prevent them from falling through the grates.

   Tip: Using a grill basket keeps smaller pieces contained while allowing them to get that beautiful caramelized exterior.

3. 3

   Place the seitan steaks and squash on the grill. Cook the seitan for 5-6 minutes per side until dark grill marks form, and cook the squash for 12-15 minutes total, stirring occasionally, until golden and tender.

   Tip: Don't move the seitan too frequently—let it sit to develop proper charring before flipping.

4. 4

   While everything is grilling, prepare the sage brown butter sauce. Heat the vegan butter in a small saucepan over medium heat with the minced garlic and fresh thyme sprigs.

   Tip: Watch the butter closely as it melts to avoid burning; it should turn golden and smell nutty.

5. 5

   Once the butter is foaming and golden, add the fresh sage leaves and cook for another 2 minutes until fragrant. Remove the thyme sprigs and stir in the balsamic vinegar and vegetable broth.

   Tip: The sage will crisp slightly in the hot butter, adding wonderful texture and flavor to the sauce.

6. 6

   Simmer the sauce for 2-3 minutes until slightly reduced and glossy. Taste and adjust seasoning with salt and pepper as needed.

   Tip: A reduced sauce clings better to the grilled seitan and squash.

7. 7

   Transfer the grilled seitan and squash to serving plates, arranging them together. Drizzle the warm sage brown butter sauce over both components.

   Tip: Pour the sauce while still warm to ensure the crispy sage leaves distribute evenly across the dish.

8. 8

   Garnish with additional fresh sage leaves and a crack of black pepper. Serve immediately while everything is hot.

   Tip: Fresh herbs added at the end brighten the dish and provide a fresh contrast to the rich grilled and caramelized flavors.