Grilled Seitan with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You're going to love this one because it comes together in under an hour and tastes like you spent way more effort than you actually did. Grilled seitan is a fantastic plant based protein that's packed with amino acids, making it perfect for keeping you satisfied and energized. The smoky paprika and fresh thyme give the seitan incredible depth, while the tangy balsamic cabbage provides a bright, crunchy contrast that just sings on the plate. Best of all, this meal is budget friendly and simple enough for a weeknight dinner, yet impressive enough to serve to guests.
Ella x
Ingredients
- 397 gseitan cutlets(store-bought or homemade)
- 3 tablespoonsolive oil(divided)
- 1 teaspoonsmoked paprika
- ½ teaspoongarlic powder
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 medium headgreen cabbage(thinly sliced)
- ½red onion(thinly sliced)
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonmaple syrup
- 2 sprigsfresh thyme
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Pat the seitan cutlets dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, sea salt, and black pepper. Rub 1 tablespoon of olive oil evenly over both sides of the seitan, then coat generously with the spice mixture.
Tip: Drying the seitan helps it develop a better crust when grilled.
- 2
Heat a grill or grill pan over medium-high heat until very hot, about 3-4 minutes. Once hot, lightly oil the grates to prevent sticking.
Tip: A well-oiled grill prevents the seitan from tearing.
- 3
Place the seasoned seitan cutlets on the hot grill and cook for 4-5 minutes per side without moving them, until dark grill marks form and the edges crisp up. Transfer to a plate and tent loosely with foil to keep warm.
Tip: Resist the urge to flip too early; this creates the signature char marks.
- 4
While the seitan cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onion and cook for 2-3 minutes until just softened.
Tip: Medium heat prevents the onions from browning too quickly.
- 5
Add the sliced green cabbage to the skillet and stir well to coat with oil. Cook for 6-7 minutes, stirring occasionally, until the cabbage begins to soften and develop light caramelization on the edges.
Tip: Don't cover the pan; you want moisture to evaporate for better caramelization.
- 6
Pour in the balsamic vinegar and maple syrup, then add the fresh thyme sprigs. Toss everything together and cook for another 3-4 minutes until the cabbage is tender and the sauce clings to it.
Tip: The maple syrup balances the tanginess of the vinegar beautifully.
- 7
Remove from heat, discard the thyme sprigs, and finish the cabbage with fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
Tip: Lemon juice adds brightness that cuts through the richness.
- 8
Divide the grilled seitan among four plates and top or serve alongside the caramelized cabbage mixture. Drizzle any remaining pan juices over the top and serve immediately while still warm.
Tip: Serving immediately preserves the seitan's firmness and the cabbage's texture.
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