Grilled Seitan with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
My go to weeknight dinner combines two of my favorite ingredients: hearty seitan and crispy lotus root. This dish comes together in under an hour, making it perfect for busy nights when you still want something restaurant quality. Lotus root is packed with vitamin C and fiber, which supports digestion beautifully. The real magic happens on the grill, where a umami rich marinade caramelizes everything into something absolutely delicious. Best of all, these ingredients are affordable and easy to find at most grocery stores. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- ½ kgseitan(cut into 4 thick steaks)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 2 tbspsesame oil
- 1 tbspfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tbspmiso paste(white or red)
- 1 tbspmaple syrup
- 2 tbspvegetable oil(for grilling)
- 1lime(cut into wedges)
- 2scallions(chopped for garnish)
- 1 tbspsesame seeds(for garnish)
Detail level
Instructions
- 1
Combine soy sauce, rice vinegar, 1 tbsp sesame oil, minced ginger, and 2 cloves minced garlic in a shallow bowl to create the marinade.
Tip: Prepare this while your grill heats to save time.
- 2
Place seitan steaks in the marinade and coat evenly. Let sit for 10-15 minutes while you prepare the lotus root.
Tip: Don't marinate longer than 15 minutes as seitan is already quite flavorful and absorbs flavors quickly.
- 3
Pat lotus root slices dry with a clean kitchen towel and brush both sides lightly with vegetable oil. Season with salt and pepper.
Tip: Drying the lotus root helps it achieve a crispy exterior when grilled.
- 4
Preheat your grill to medium-high heat. Once ready, oil the grill grates lightly to prevent sticking.
Tip: If using a pan instead, heat over medium-high heat for 2-3 minutes.
- 5
Grill seitan steaks for 5-6 minutes per side until they develop nice charred marks and heat through. Set aside on a clean plate.
Tip: Don't move the seitan too much on the grill—let it sit to develop those flavorful char marks.
- 6
Grill lotus root slices for 3-4 minutes per side until they're tender inside with crispy, golden edges. Transfer to a serving platter.
Tip: Work in batches if needed to avoid overcrowding the grill.
- 7
Whisk together miso paste, remaining 1 tbsp sesame oil, maple syrup, and 1 clove minced garlic in a small bowl to make the glaze.
Tip: If the glaze is too thick, thin it with 1 teaspoon of water at a time.
- 8
Arrange grilled seitan and lotus root on plates, drizzle generously with the miso-ginger glaze, and garnish with scallions and sesame seeds. Serve with lime wedges.
Tip: The glaze can also be served on the side for dipping if you prefer.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.