Grilled Seitan with Caramelized Onion and Balsamic Glaze

Instructions

1. 1

   Pat the seitan steaks dry with paper towels and season both sides generously with salt, pepper, and smoked paprika. Let sit for 10 minutes to absorb the flavors.

   Tip: Drying the seitan helps it develop a better crust when grilling.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-18 minutes until deeply golden and caramelized.

   Tip: Lower heat if onions are browning too quickly; the goal is slow caramelization for sweetness.

3. 3

   Once onions are caramelized, push them to the side of the skillet and add minced garlic and fresh thyme. Cook for 1 minute until fragrant, then stir in the balsamic vinegar, vegetable broth, and maple syrup.

   Tip: The maple syrup balances the acidity of the vinegar beautifully.

4. 4

   Simmer the onion mixture for 3-5 minutes until slightly thickened and glossy, then transfer to a bowl and set aside. Wipe out the skillet.

   Tip: Keep the onion glaze warm while you grill the seitan.

5. 5

   Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat until shimmering. Carefully place seitan steaks in the pan and grill for 4-5 minutes on the first side without moving them.

   Tip: Resist the urge to flip too early; this creates attractive grill marks and prevents sticking.

6. 6

   Flip the seitan steaks and cook for another 4-5 minutes on the second side until lightly charred and heated through.

   Tip: Seitan is already cooked, so you're mainly adding flavor and crust here.

7. 7

   Transfer the grilled seitan to serving plates and top generously with the warm caramelized onion and balsamic glaze.

   Tip: Any remaining glaze can be drizzled around the plate for extra flavor.

8. 8

   Serve immediately while the seitan is still warm and the onions are at their best. Pair with roasted vegetables or a fresh salad.