Grilled Seitan with Lotus Root

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.