Grilled Seitan with Charred Brussels Sprouts and Balsamic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something satisfying but don't have hours to spend cooking. Seitan is such a wonderful plant based protein that's packed with iron and B vitamins, and it takes beautifully to grilling with a gorgeous char. Paired with crispy caramelized brussels sprouts and a sticky balsamic glaze, it feels like restaurant quality food but comes together in under an hour. The whole dish comes together quickly and uses simple pantry staples, making it perfect for busy nights when you still want to impress yourself and anyone lucky enough to be eating at your table.
Ella x
Ingredients
- ½ kgseitan cutlets(patted dry)
- ¾ kgfresh brussels sprouts(halved lengthwise)
- 118 mlbalsamic vinegar
- 2 tablespoonsmaple syrup
- 6garlic cloves(minced)
- 78 mlextra virgin olive oil
- 2 tablespoonsfresh thyme(chopped)
- 1½ teaspoonssmoked paprika
- 1 teaspoonsea salt
- ¾ teaspoonblack pepper
- 1 teaspoongarlic powder
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Begin by preparing the balsamic glaze. In a small saucepan, combine balsamic vinegar and maple syrup over medium heat. Simmer for 8-10 minutes, stirring occasionally, until the mixture reduces to about 3 tablespoons and coats the back of a spoon. Set aside to cool slightly.
Tip: The glaze will thicken further as it cools, so don't reduce it too much on the stovetop.
- 2
Make the garlic oil by warming 0.25 cup of olive oil in a small pan over medium-low heat. Add minced garlic and cook gently for 2-3 minutes until fragrant but not browned. Stir in fresh thyme and remove from heat. Season lightly with salt and pepper.
Tip: Keep the heat low to infuse the oil without burning the garlic, which would make it bitter.
- 3
Pat the seitan cutlets dry with paper towels and season both sides generously with smoked paprika, garlic powder, salt, pepper, and red pepper flakes. Brush lightly with the remaining olive oil.
Tip: Dry seitan surfaces are key to achieving a better char on the grill.
- 4
Toss brussels sprouts with 2 tablespoons of the garlic oil, salt, and pepper. Set aside until grilling time.
- 5
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
Tip: Use an oil-soaked paper towel held with tongs to oil the grates for even coverage.
- 6
Place seitan cutlets on the hot grill and cook for 4-5 minutes per side, creating a golden char. The internal edges should be firm but still tender. Transfer to a plate and tent loosely with foil.
Tip: Avoid moving the seitan too much during cooking to allow proper char development.
- 7
Place brussels sprouts cut-side down on the grill grates. Grill for 5-6 minutes without moving, then flip and grill the rounded sides for another 3-4 minutes until deeply charred and tender.
Tip: You want caramelized, crispy exteriors with soft, tender interiors.
- 8
Arrange grilled seitan and brussels sprouts on a serving platter. Drizzle with the balsamic glaze and remaining garlic oil infused with thyme. Serve immediately while warm.
Tip: The warmth of the seitan and vegetables will enhance the aroma and flavor of the garlic oil.
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