Grilled Seitan with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's my favorite quick weeknight dinner that never fails to impress. Grilled seitan with okra brings together two wonderfully versatile plant based ingredients in under an hour. Seitan is packed with protein, making it incredibly satisfying and perfect for keeping you full, while the okra becomes beautifully tender and slightly charred on the grill. What I love most is how simple this really is to pull together, especially on busy nights. The smoky paprika and fresh lemon create such a vibrant flavor profile that makes this feel special without requiring any fussy techniques. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 1½ poundsseitan(sliced into 4 steaks, ¾-inch thick)
- 1¼ poundsfresh okra(whole, stems trimmed)
- 5 tablespoonsolive oil
- 3 tablespoonslemon juice(freshly squeezed)
- 4garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- 1 teaspoondried thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 59 mlvegetable broth
- 1½ tablespoonsmaple syrup
- 1 teaspoonfresh lemon zest
Detail level
Instructions
- 1
Combine 3 tablespoons olive oil, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper in a small bowl to create the marinade.
Tip: Make the marinade while prepping your vegetables to save time.
- 2
Pat the seitan steaks dry with paper towels, then brush both sides generously with the marinade. Let sit for 10 minutes to absorb the flavors.
Tip: Drying the seitan helps it develop a better crust on the grill.
- 3
Toss the okra with remaining 2 tablespoons olive oil, salt, and pepper in a bowl until evenly coated.
Tip: Use a grill basket or skewer okra lengthwise to prevent pieces from falling through the grates.
- 4
Preheat your grill to medium-high heat (about 400°F). Oil the grates lightly to prevent sticking.
Tip: Let the grill heat for at least 5 minutes before cooking.
- 5
Place seitan steaks on the grill and cook for 4-5 minutes per side, until golden grill marks appear and the exterior develops a slight char.
Tip: Avoid moving the seitan too frequently; let it sear undisturbed for best crust formation.
- 6
Simultaneously, arrange okra on the grill in a single layer or in a basket. Grill for 8-10 minutes, turning occasionally, until tender and lightly charred on multiple sides.
Tip: The okra is done when the skin blisters and darkens slightly, indicating proper caramelization.
- 7
In a small saucepan over medium heat, warm the vegetable broth with maple syrup and lemon zest. Simmer for 2 minutes until slightly reduced.
Tip: This glaze adds a subtle sweetness that balances the smoky, savory components.
- 8
Transfer grilled seitan and okra to a serving platter, then drizzle the warm lemon-maple glaze over both components. Serve immediately while everything is hot.
Tip: Garnish with additional fresh lemon zest or fresh thyme for extra visual appeal and flavor.
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