Grilled Seitan with Celery
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dish I've fallen in love with lately: grilled seitan with celery. Seitan is this fantastic protein that's so versatile and absorbs flavors beautifully, plus it's packed with iron and B vitamins to keep you energized. What I really appreciate about this recipe is how quick it comes together, ready in under an hour total, making it perfect for weeknight dinners. The combination of smoky paprika, fresh thyme, and a hint of maple syrup creates this wonderfully complex glaze that makes both the seitan and celery taste restaurant quality. Trust me, it's simple enough for beginners but impressive enough to serve guests.
Ella x
Ingredients
- ½ kgseitan(sliced into 4 thick steaks)
- 8 stalkscelery stalks(cut into 3-inch pieces)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlvegetable broth
- 1 tablespoondijon mustard
- 1 teaspoonmaple syrup
Detail level
Instructions
- 1
Pat the seitan steaks dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt and pepper on both sides.
Tip: Dry seitan ensures better browning and a crispier exterior on the grill.
- 2
Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
Tip: Allow the grill to fully heat for at least 10 minutes before cooking.
- 3
In a small bowl, whisk together lemon juice, minced garlic, thyme, smoked paprika, remaining 3 tablespoons olive oil, dijon mustard, and maple syrup to create the glaze.
Tip: Prepare this glaze while the grill is heating to save time.
- 4
Place seitan steaks on the hot grill and cook for 5-6 minutes on the first side without moving them, then flip and cook for another 4-5 minutes. Brush with glaze during the last minute of cooking.
Tip: Avoid flipping too frequently; let the grill develop a nice char on each side.
- 5
Transfer the cooked seitan to a plate and tent loosely with foil to keep warm while you prepare the celery.
Tip: Resting the seitan helps retain moisture and allows the flavors to settle.
- 6
Toss the celery pieces with 1 tablespoon of the remaining glaze and a pinch of salt. Place in a grill basket or directly on the grill grates.
Tip: A grill basket prevents smaller pieces from falling through the grates.
- 7
Grill the celery for 8-10 minutes, stirring occasionally, until golden brown and tender with charred edges.
Tip: The natural sugars in celery will caramelize beautifully, creating a subtle sweetness.
- 8
Pour vegetable broth into a small saucepan and add any remaining glaze. Warm gently over medium heat for 2-3 minutes, stirring to combine into a light pan sauce.
Tip: This pan sauce adds extra moisture and flavor to the finished dish.
- 9
Plate the grilled seitan steaks and arrange the charred celery alongside. Drizzle the warm pan sauce over the top and serve immediately.
Tip: Serve with crusty bread or grains to soak up the delicious sauce.
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