Grilled Seitan with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant worthy. Seitan is this incredible plant based protein that's so satisfying to bite into, especially when you get those beautiful char marks from the grill. I love pairing it with edamame, which are packed with fiber and complete protein, making this dish genuinely nourishing without feeling heavy. The ginger and garlic marinade gives everything this amazing depth of flavor, and honestly, the whole thing feels fancy but requires almost no special skills. It's the kind of meal that makes you feel like you've done something impressive when really you just threw some great ingredients together.
Ella x
Ingredients
- 397 gseitan(cut into 4 steaks, about 3/4-inch thick)
- 473 mlfrozen edamame(thawed)
- 3 tablespoonssesame oil
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonsolive oil(for cooking)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonssesame seeds(white or black, for garnish)
- 2green onions(sliced thin for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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