Grilled Seitan with Kale
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 restaurant quality. The smoky grilled seitan pairs beautifully with massaged kale, which is packed with nutrients and keeps you feeling full and energized. What I love most is how simple it all is: you just season the seitan, get it on the grill, and toss your kale with a creamy tahini dressing while everything cooks. It's budget friendly, totally plant based, and honestly makes me feel like I'm taking care of myself without any fuss.
Ella x
Ingredients
- ½ kgseitan(cut into 4 thick steaks)
- 1893 mlfresh kale(roughly chopped, stems removed)
- 4 tbspolive oil
- 6garlic cloves(minced)
- 1lemon(juiced)
- 3 tbsptahini
- 1½ tspsmoked paprika
- 1 tspgarlic powder
- ½ tspblack pepper
- 1 tspsea salt
- 2 tbspvegetable broth(for dressing)
- ¼ tspred pepper flakes
Detail level
Instructions
- 1
Pat the seitan steaks dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, black pepper, and half the sea salt. Rub this spice mixture evenly over both sides of each seitan steak.
Tip: Dry seitan helps it develop a better crust on the grill and absorb flavors more effectively.
- 2
Preheat your grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
Tip: If using a cast iron grill pan, heat it for at least 3-4 minutes before adding the seitan.
- 3
Place seitan steaks on the hot grill and cook for 4-5 minutes on the first side without moving them, allowing char marks to form. Flip and cook the other side for another 4-5 minutes until lightly charred.
Tip: Resist the urge to move the seitan around—this allows for a beautiful caramelized crust.
- 4
Remove seitan from the grill and set aside to rest for 5 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Tip: Resting allows the seitan to retain its moisture and become more tender.
- 5
Add minced garlic to the heated oil and sauté for about 1 minute until fragrant. Add the chopped kale and remaining salt, stirring constantly.
Tip: Work in batches if needed to avoid overcrowding the pan and ensure even cooking.
- 6
Cook the kale for 6-8 minutes, stirring occasionally, until the leaves are tender and slightly crispy at the edges. The kale should darken and wilt considerably.
Tip: Adding a splash of water (about 2 tablespoons) while cooking helps steam the kale and keep it moist.
- 7
While the kale cooks, whisk together tahini, lemon juice, 2 tablespoons of olive oil, vegetable broth, and red pepper flakes in a bowl to create the dressing. Adjust consistency with more broth if needed.
Tip: The dressing should be pourable but creamy; add liquid gradually until you reach the desired consistency.
- 8
Divide the sautéed kale among four plates and top each with a grilled seitan steak. Drizzle generously with the lemon-tahini dressing and serve immediately.
Tip: For extra flavor, sprinkle additional lemon zest or fresh herbs like parsley over the top.
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