Grilled Seitan with Cassava Root Wedges and Cilantro-Lime Sauce
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a dish I've been making all summer long because it's genuinely easy and tastes restaurant quality. Grilled seitan with cassava root wedges and cilantro lime sauce comes together in just an hour, making it perfect for weeknight dinners when you want something impressive without the fuss. The seitan gives you that satisfying, meaty texture while cassava root, packed with resistant starch for better digestion, becomes beautifully crispy on the grill. Finish everything with a bright, zingy cilantro lime sauce and you've got yourself a meal that feels special but honestly requires minimal effort. Trust me, this one's a keeper.
Ella x
Ingredients
- ½ kgseitan cutlets(patted dry)
- ¾ kgcassava root(peeled and cut into ¼-inch wedges)
- 5 tablespoonsolive oil(divided)
- 1½ teaspoonssmoked paprika
- 1 teaspoongarlic powder
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper(divided)
- 237 mlfresh cilantro(loosely packed)
- 3 tablespoonslime juice(fresh)
- 2garlic cloves(minced)
- 59 mlvegan mayonnaise
- 2 tablespoonswater(for sauce)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates. Pat the seitan cutlets dry with paper towels and season both sides with smoked paprika, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
Tip: Dry seitan helps it develop a better crust when grilled and prevents sticking.
- 2
Toss the cassava wedges in a large bowl with 3 tablespoons olive oil, remaining salt, and remaining pepper. Spread them on the grill grates in a single layer, arranging perpendicular to prevent rolling.
Tip: Arrange wedges perpendicular to grill grates so they don't slip through.
- 3
Grill the cassava wedges for 12-15 minutes, turning every 3-4 minutes, until they achieve golden-brown edges and are tender inside. Transfer to a plate when done.
Tip: The cassava is ready when a fork easily pierces the center and the exterior is caramelized.
- 4
Brush the seitan cutlets with the remaining 2 tablespoons olive oil on both sides. Place them on the hottest part of the grill and cook for 4-5 minutes per side, creating char marks without burning.
Tip: Don't move the seitan too frequently—let it sit undisturbed to develop flavorful grill marks.
- 5
While the seitan grills, prepare the cilantro-lime sauce by combining fresh cilantro, lime juice, minced garlic, vegan mayonnaise, and water in a food processor. Pulse until smooth, then season with a pinch of salt and pepper.
Tip: Make the sauce right before serving so the cilantro stays vibrant and fresh-tasting.
- 6
Transfer the grilled seitan to a cutting board and let it rest for 3-4 minutes. Slice against the grain into ½-inch thick strips.
Tip: Resting allows the juices to redistribute, keeping the seitan tender and moist.
- 7
Arrange the seitan slices on serving plates alongside the cassava wedges. Drizzle the cilantro-lime sauce generously over the seitan and serve immediately while everything is warm.
Tip: You can serve extra sauce on the side for those who prefer more flavor.
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