Grilled Seitan with Parsnip and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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.