Grilled Seitan with Carrot and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely restaurant quality. Seitan is such a fantastic protein that's both affordable and versatile, plus it takes on the glaze beautifully when grilled. The carrot and ginger combination is inspired by traditional Asian flavors, and ginger is wonderful for digestion and reducing inflammation. What I love most is how simple this really is to prepare, with just one pan and minimal cleanup at the end. The caramelized glaze gets sticky and gorgeous on the outside while keeping everything tender inside.
Ella x
Ingredients
- ½ kgseitan(sliced into 4 thick steaks)
- ¾ kgcarrots(cut into 3-inch batons)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 3 tablespoonsolive oil
- 3garlic cloves(minced)
- 1 teaspoonsesame oil
- ½ teaspoonblack pepper
- ½ teaspoonsea salt
- 1lime(for juice and zest)
- 2scallions(sliced thin)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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