Grilled Seitan with Edamame

Instructions

1. 1

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

   Tip: Make the glaze while prepping the other ingredients to save time.

2. 2

   Pat the seitan steaks dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the seitan helps it develop a better crust when grilled.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates with olive oil to prevent sticking.

   Tip: Use a paper towel dipped in oil and held with tongs to oil the grates safely.

4. 4

   Place seitan steaks on the hot grill and cook for 5-6 minutes on the first side without moving them, allowing grill marks to form.

   Tip: Resist the urge to flip early; let the Maillard reaction create a flavorful crust.

5. 5

   Flip the seitan and brush generously with the sesame-ginger glaze on the cooked side. Cook for another 4-5 minutes until the glaze caramelizes.

   Tip: Reserve some glaze to drizzle over the finished dish for extra flavor.

6. 6

   In a separate skillet over medium heat, warm the remaining olive oil and add the thawed edamame. Sauté for 3-4 minutes, stirring occasionally, until heated through and lightly golden.

   Tip: Season the edamame with a pinch of salt to enhance their natural flavor.

7. 7

   Transfer the grilled seitan steaks to a serving platter and brush with any remaining glaze.

   Tip: Keep the seitan warm while finishing the edamame.

8. 8

   Arrange the sautéed edamame alongside the seitan steaks. Garnish the entire dish with sesame seeds and sliced green onions before serving.

   Tip: Serve immediately while the seitan is still warm and the glaze is glistening.