Grilled Seitan with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
When you're craving something satisfying and wholesome but don't want to spend all evening cooking, this grilled seitan with pak choi is my go to. Seitan is such a protein powerhouse, packed with muscle building amino acids while being incredibly quick to prepare. The whole meal comes together in under an hour, and honestly most of that is just letting the marinade do its magic. I love how the ginger and garlic infused sauce gets all caramelized on the grill, creating this amazing depth of flavor. The pak choi stays tender and crisp, soaking up those Asian inspired seasonings beautifully. It's become my favorite weeknight dinner because it feels fancy enough for guests but simple enough that I'm not stressed in the kitchen.
Ella x
Ingredients
- 500 gseitan(cut into 4 steaks, about 1.5cm thick)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonssesame oil
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 600 gpak choi(halved lengthwise)
- 2 tablespoonsvegetable oil(for grilling)
- 1 tablespoonsesame seeds(for garnish)
- 2green onions(sliced)
- 1lime(cut into wedges)
Detail level
Instructions
- 1
Combine soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger in a shallow bowl. Mix until the maple syrup dissolves completely.
Tip: Prepare the marinade while you cut the seitan for maximum flavor absorption.
- 2
Place seitan steaks in the marinade, turning to coat both sides evenly. Let sit for at least 15 minutes, or up to 2 hours for deeper flavor.
Tip: If time permits, marinate in the refrigerator to keep the seitan cool before grilling.
- 3
Preheat your grill or grill pan to medium-high heat (around 200°C). Lightly oil the grill grates to prevent sticking.
Tip: Use a folded paper towel dipped in oil to grease the grates safely.
- 4
Remove seitan from marinade, reserving the remaining liquid. Grill seitan steaks for 5-6 minutes per side until golden char marks develop and the exterior is crispy.
Tip: Avoid moving the steaks too much; let them sit for a few minutes to develop proper grill marks.
- 5
Place pak choi on the grill, cut-side down, and grill for 3-4 minutes until lightly charred. Flip and grill the other side for 2-3 minutes until tender but still slightly firm.
Tip: The pak choi should retain some crunch; don't overcook or it becomes mushy.
- 6
Pour the reserved marinade into a small saucepan and warm it over medium heat for 2 minutes, creating a glaze sauce.
Tip: This concentrates the flavors and creates a glossy finish for the dish.
- 7
Arrange grilled seitan and pak choi on serving plates. Drizzle with the warm glaze sauce.
- 8
Garnish with sesame seeds and sliced green onions. Serve immediately with lime wedges on the side.
Tip: The lime juice adds brightness and cuts through the richness of the sesame oil.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
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.
Mexican Rice
This Mexican rice recipe is one of my go to weeknight favorites because it comes together in just about an hour and tastes absolutely authentic. The tomatoes give it that beautiful color and rich flavor while also providing lycopene, a powerful antioxidant that's great for your heart. What I love most is how budget friendly it is, using simple ingredients you probably already have on hand. The whole process is straightforward enough that even beginners can master it, and the result is a vibrant, fragrant rice dish that pairs perfectly with any protein.
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.