Grilled Seitan with Leek and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 45 minutes total and impresses everyone at the table. Seitan is such a fantastic protein that's packed with muscle building amino acids, and when you get it nicely charred on the grill, it develops this incredible savory crust. The leek and herb butter melts over everything, adding richness without any fuss. Honestly, this dish proves that plant based cooking doesn't have to be complicated or expensive to taste absolutely restaurant quality. I love how the fresh thyme and parsley brighten up each bite, and a squeeze of lemon at the end ties it all together beautifully.
Ella x
Ingredients
- ½ kgseitan(cut into 4 steaks, about 3/4 inch thick)
- 3leeks(white and light green parts, halved lengthwise and cleaned)
- 4 tablespoonsvegan butter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(zested and juiced)
- 237 mlvegetable broth
Detail level
Instructions
- 1
Create the herb butter by mixing 3 tablespoons softened vegan butter with fresh thyme, parsley, minced garlic, lemon zest, and a pinch of salt. Set aside.
Tip: Prepare this mixture ahead of time so it's ready when your seitan comes off the grill.
- 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). Brush the grill grates with oil to prevent sticking.
Tip: A hot grill is essential for achieving nice grill marks and caramelization.
- 4
Toss the leek halves with 1 tablespoon olive oil, salt, and pepper. Place them cut-side down on the grill alongside the seitan steaks.
Tip: Grilling the leeks and seitan together saves time and allows their flavors to complement each other.
- 5
Grill the seitan steaks for 5-6 minutes per side until golden brown with distinct grill marks. The leeks should cook for about 8-10 minutes total, turning halfway through.
Tip: Don't move the seitan too frequently—let it sit to develop a nice crust.
- 6
Transfer the grilled seitan and leeks to a serving platter. Top each seitan steak with a generous dollop of herb butter and drizzle with fresh lemon juice.
Tip: The warm seitan will melt the herb butter beautifully.
- 7
Deglaze the grill with vegetable broth, scraping up any flavorful brown bits. Pour this pan sauce around the seitan and leeks on the plate.
Tip: This simple sauce captures all the savory flavors from the grilling process.
- 8
Serve immediately while everything is still warm, garnishing with extra fresh herbs and lemon wedges if desired.
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