Grilled Seitan with Pea and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The seitan gets beautifully charred on the grill while the vibrant pea and herb crust adds incredible flavor and a lovely textural contrast. Fresh basil and mint keep things bright and fresh, and peas are packed with plant based protein and fiber, making this a truly nourishing meal. What I love most is how simple the preparation is even though it feels fancy enough to serve to guests.
Ella x
Ingredients
- ½ kgseitan(cut into 4 thick steaks)
- 355 mlfrozen peas(thawed)
- 237 mlfresh basil(loosely packed, chopped)
- 237 mlfresh mint(chopped)
- 4garlic cloves(minced)
- 237 mlextra virgin olive oil
- 3 tablespoonslemon juice
- 2 tablespoonswhole grain mustard
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsnutritional yeast
- 2 tablespoonsvegetable broth
Detail level
Instructions
- 1
Pat the seitan steaks dry with paper towels. Brush both sides lightly with 1 tablespoon of olive oil and season generously with salt and pepper.
Tip: Drying the seitan ensures better browning and prevents steaming on the grill.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
- 3
Place seitan steaks on the hot grill and cook for 5-6 minutes per side until deep golden grill marks form. The exterior should be slightly crispy.
Tip: Avoid moving the steaks frequently; let them develop color for better flavor and texture.
- 4
While seitan cooks, combine thawed peas, basil, mint, 2 minced garlic cloves, nutritional yeast, and 2 tablespoons vegetable broth in a food processor. Pulse until you reach a chunky paste consistency.
Tip: Don't over-process; some texture should remain for visual appeal.
- 5
In a small bowl, whisk together remaining 2 minced garlic cloves, remaining olive oil (3 tablespoons), lemon juice, and mustard to create a garlic oil.
- 6
Remove seitan from grill and let rest for 2 minutes. Top each steak with a generous spoonful of the pea-herb mixture, pressing gently to adhere.
Tip: Resting allows the seitan to retain its juices and become more tender.
- 7
Drizzle the warm garlic oil over each steak and around the plate for presentation.
- 8
Serve immediately while the seitan is still warm and the fresh herbs are vibrant.
Tip: Pair with grilled vegetables or a crisp salad for a complete meal.
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