Grilled Seitan with Carrot and Ginger Glaze

Instructions

1. 1

   Prepare the glaze by whisking together soy sauce, maple syrup, rice vinegar, minced ginger, minced garlic, and sesame oil in a small bowl. Set aside.

   Tip: Make the glaze while prepping vegetables to save time.

2. 2

   Toss the carrot batons with 1 tablespoon olive oil, salt, and black pepper. Arrange on a grill-safe tray or grill basket.

   Tip: Use a grill basket to prevent carrots from falling through grates.

3. 3

   Pat the seitan steaks dry with paper towels and brush both sides lightly with remaining olive oil. Season with salt and pepper.

   Tip: Dry seitan helps achieve better grill marks and browning.

4. 4

   Preheat grill to medium-high heat (around 400°F). Place seitan steaks directly on the grill grates and cook for 4-5 minutes per side until deep golden grill marks form.

   Tip: Don't move the seitan too much; let it sit to develop a nice crust.

5. 5

   During the last 2 minutes of seitan cooking, place the carrot tray on the grill alongside the seitan.

   Tip: The carrots will finish cooking at the same time as the seitan.

6. 6

   Grill the carrots for 10-12 minutes, stirring occasionally until they develop light char marks and are tender-crisp.

   Tip: Pierce the thickest carrot with a fork to test for doneness.

7. 7

   Transfer the cooked seitan to a serving plate. Pour the prepared glaze over the warm seitan steaks, allowing it to coat evenly.

   Tip: The residual heat will help the glaze adhere to the seitan.

8. 8

   Arrange glazed carrots alongside the seitan. Squeeze fresh lime juice over the entire dish and garnish with sliced scallions and lime zest.

   Tip: Fresh lime adds brightness that balances the rich ginger glaze.