Grilled Seitan with Plantain and Cilantro-Lime Sauce

Instructions

1. 1

   Prepare the cilantro-lime sauce by blending fresh cilantro, jalapeño, lime juice, vegan mayo, 1 minced garlic clove, and ¼ teaspoon salt in a food processor until smooth. Set aside.

   Tip: Make the sauce ahead and refrigerate for deeper flavor development.

2. 2

   In a small bowl, whisk together soy sauce, smoked paprika, cumin, 2 minced garlic cloves, black pepper, and ½ teaspoon salt to create a marinade.

   Tip: This marinade adds smoky depth that complements the grill char perfectly.

3. 3

   Pat seitan steaks dry with paper towels, then rub evenly on both sides with 2 tablespoons olive oil and the marinade mixture. Let sit for 10 minutes.

   Tip: Drying the seitan helps achieve a better sear and caramelization on the grill.

4. 4

   Toss plantain slices with remaining 2 tablespoons olive oil and a pinch of salt in a separate bowl.

5. 5

   Preheat grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.

   Tip: A well-oiled grate is essential for both seitan and plantains to achieve those desired grill marks.

6. 6

   Grill seitan steaks for 6-7 minutes per side until golden brown with charred lines. Transfer to a warm plate and rest for 3 minutes.

   Tip: Don't move the seitan constantly; let it sit to develop a flavorful crust before flipping.

7. 7

   Grill plantain slices in batches for 4-5 minutes per side until caramelized and soft. Work in batches if needed to avoid overcrowding.

   Tip: The plantains should be tender inside with golden, slightly crispy edges for the best texture contrast.

8. 8

   Arrange grilled seitan and plantains on serving plates, drizzle generously with cilantro-lime sauce, and serve immediately.

   Tip: Pass extra sauce on the side so guests can adjust to their preference.