Grilled Seitan with Green Bean and Garlic Herb Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled seitan recipe has become my go to weeknight dinner because it comes together in under an hour and tastes like you spent all day cooking. The seitan provides a wonderful meaty texture and is packed with protein, making it incredibly satisfying without any animal products. What I love most is how the garlic herb sauce brings everything together with bright, fresh flavors that make the green beans sing. The whole dish feels elegant enough for guests but easy enough that you won't stress in the kitchen. Give this one a try and you'll understand why it's earned a permanent spot in my regular rotation.
Ella x
Ingredients
- 500 gseitan cutlets(cut into 1/2-inch thick steaks)
- 450 gfresh green beans(trimmed)
- 6garlic cloves(minced)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 2 tablespoonsnutritional yeast
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlvegetable broth
- 1 teaspooncornstarch(for sauce thickening)
Detail level
Instructions
- 1
Pat the seitan steaks dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes to absorb the seasoning.
Tip: Dry surfaces ensure better grilling and caramelization.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates with a high-heat oil to prevent sticking.
Tip: A hot grill creates beautiful char marks and locks in moisture.
- 3
In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, thyme, rosemary, and lemon juice. Set the herb mixture aside.
Tip: Prepare this while the grill heats to save time.
- 4
Place seitan steaks on the grill and cook for 5-6 minutes per side without moving them, until golden grill marks form. Transfer to a plate and tent loosely with foil.
Tip: Resist the urge to flip constantly; this develops a flavorful crust.
- 5
Toss the green beans with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on the grill and cook for 8-10 minutes, stirring occasionally, until they're tender with slight char.
Tip: Green beans cook faster than the seitan, so grill them after removing the steaks.
- 6
Heat the reserved herb oil in a small saucepan over medium heat. Add any remaining garlic and warm through for about 1 minute, then pour in the vegetable broth.
Tip: Don't boil the herbs aggressively or they'll lose their delicate flavor.
- 7
Dissolve cornstarch in 1 tablespoon of cold water, then whisk into the broth. Simmer for 2-3 minutes until the sauce coats the back of a spoon. Stir in nutritional yeast and adjust seasonings with salt and pepper.
Tip: The sauce should be silky, not thick—it's meant to drizzle, not coat heavily.
- 8
Arrange grilled seitan steaks on serving plates alongside the green beans. Drizzle the warm herb sauce over the seitan and beans, and serve immediately.
Tip: Serve while warm to fully enjoy the textures and aromas.
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