Grilled Seitan with Okra

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.