Grilled Seitan with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 55 minutes and tastes like you've spent way more effort than you actually have. Seitan is such a fantastic protein option, packed with iron and B vitamins, and it takes on a beautiful char on the grill. Paired with caramelized plantains and a zesty cilantro lime sauce, every bite feels special and satisfying. The best part? Most of these ingredients probably live in your pantry already, making this an economical choice that doesn't compromise on flavor or nutrition. Trust me, once you make this, it'll become a regular rotation in your cooking.
Ella x
Ingredients
- ½ kgseitan cutlets(sliced into 4 steaks, about ½ inch thick)
- 2ripe plantains(peeled and sliced into ½-inch rounds)
- 4 tablespoonsolive oil
- 3 tablespoonssoy sauce
- 1½ teaspoonssmoked paprika
- 3garlic cloves(minced)
- 237 mlfresh cilantro(loosely packed)
- 3 tablespoonsfresh lime juice
- 1jalapeño pepper(seeded and diced)
- 1 teaspooncumin
- ½ teaspoonblack pepper
- ¾ teaspoonsea salt
- 59 mlvegan mayonnaise(for sauce base)
Detail level
Instructions
- 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
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
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
Toss plantain slices with remaining 2 tablespoons olive oil and a pinch of salt in a separate bowl.
- 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
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
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
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.
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