Grilled Seitan with Parsnip and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour with minimal fuss. Seitan is such a fantastic protein choice, packed with muscle building amino acids and incredibly satisfying when seared on the grill. The parsnips caramelize beautifully alongside it, becoming sweet and tender, while the herb butter melts over everything for pure comfort on a plate. What I love most is that you probably have most of these ingredients in your kitchen already, making this an affordable and elegant meal that tastes like you spent far more time cooking than you actually did.
Ella x
Ingredients
- 397 gseitan(cut into 4 steaks, 1 inch thick)
- ¾ kgparsnips(cut into wedges)
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 3 tablespoonsvegan butter(softened)
- 1 tablespoonlemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Pat seitan steaks dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil. Season generously with salt, pepper, and smoked paprika.
Tip: Dry seitan ensures better browning and crust formation on the grill.
- 2
Toss parsnip wedges with 2 tablespoons olive oil, balsamic vinegar, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast in a 425°F oven for 25-30 minutes, stirring halfway through, until golden and tender.
Tip: Roast the parsnips while grilling the seitan to save time.
- 3
Place seitan steaks on the hot grill and cook for 4-5 minutes per side, until dark char marks form and the exterior is crispy. Transfer to a plate and rest for 2-3 minutes.
Tip: Avoid moving the seitan too much while grilling to develop a proper crust.
- 4
While the seitan rests, prepare the herb butter by combining softened vegan butter with minced garlic, thyme, rosemary, and lemon juice in a small bowl. Mix until well combined.
Tip: Make herb butter just before serving to preserve the fresh herb flavors.
- 5
Top each grilled seitan steak with a generous dollop of herb butter, allowing it to melt over the warm surface.
Tip: The heat from the seitan will melt the butter and release the aromatic herbs.
- 6
Arrange the roasted parsnip wedges alongside each seitan steak on serving plates. Drizzle any remaining pan juices from the parsnips over the plate for added flavor.
Tip: Serve immediately while everything is still warm.
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