Grilled Seitan with Mushroom and Garlic Herb Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Seitan is such a wonderful protein that's packed with plant based goodness and incredibly versatile on the grill. The cremini mushrooms add an earthy richness while the garlic and herb glaze brings everything together with brightness and depth. What I love most is how simple the technique is, yet the flavors feel restaurant worthy. Whether you're vegetarian or just looking to switch things up, this dish will become a regular rotation on your table.
Ella x
Ingredients
- ½ kgseitan(cut into 4 steaks, about 3/4 inch thick)
- ½ kgcremini mushrooms(sliced)
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsbalsamic vinegar
- 4 tablespoonsolive oil(divided)
- 237 mlvegetable broth
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonfresh rosemary(chopped)
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Pat seitan steaks dry with paper towels and season both sides generously with salt, pepper, and half the fresh thyme.
Tip: Dry seitan helps achieve better browning on the grill.
- 2
Heat a grill or grill pan to medium-high heat. Lightly brush with 1 tablespoon of olive oil.
Tip: Let the grill heat for at least 5 minutes for optimal searing.
- 3
Grill seitan steaks for 4-5 minutes per side until golden grill marks appear and they're heated through. Set aside on a warm plate.
Tip: Don't move the steaks while grilling to get clean char marks.
- 4
In a large skillet, heat remaining 3 tablespoons of olive oil over medium-high heat. Add sliced mushrooms and cook undisturbed for 3 minutes until browned on one side.
Tip: Let mushrooms develop a caramelized crust before stirring for deeper flavor.
- 5
Stir mushrooms and add minced garlic and remaining rosemary. Cook for 2-3 minutes until fragrant and mushrooms are tender.
Tip: Watch the garlic carefully to prevent burning.
- 6
Deglaze the skillet with balsamic vinegar and vegetable broth, scraping up any browned bits from the pan. Simmer for 2 minutes until the liquid reduces slightly.
Tip: This creates a savory pan sauce that coats the mushrooms beautifully.
- 7
Finish the mushroom mixture with lemon juice and adjust seasoning with salt and pepper to taste.
Tip: The lemon juice brightens the earthy mushroom flavors.
- 8
Plate grilled seitan steaks and top generously with the mushroom garlic mixture, drizzling any pan juices over the top.
Tip: Serve immediately while the seitan is still warm for the best texture.
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